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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"bio": "Elaine spent 12 years as a producer, writer, and correspondent for television and radio both in the Bay Area (KPIX/CBS 5, KSAN FM, KTCT AM) and in Asia (Metro Radio, MTV Asia). She has been nominated for three Emmy Award nominations for her work on the program “Evening Magazine.” She then moved on to Silicon Valley where she managed social media, public relations, and event planning for various tech companies such as Intuit, BlogHer, Rocket Fuel, and Vocera.\r\n\r\n \r\n\r\nIn 2007, Elaine started her own blog (then called “VirgoBlue”) highlighting some of her favorite restaurants around the Bay Area. These days, her blog “\u003ca href=\"http://www.virgoinwonderland.wordpress.com\">Virgo in Wonderland\u003c/a>” still reflects her love of food, as well as travel, fascinating people she’s met, and her family’s Disneyland adventures. Her food dislikes include okra, lamb, sweet potatoes, and yellow cheese on pizza. Follow her on Instagram @virgoinwonderland",
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"disqusTitle": "San Francisco Street Food Festival: Veg-Friendly Eats",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/streetfood-passport.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/streetfood-passport.jpg\" alt=\"SF Street Food Festival Passport. Photo by Wendy Goodfriend\" title=\"SF Street Food Festival Passport. Photo by Wendy Goodfriend\" width=\"400\" height=\"564\" class=\"alignnone size-full wp-image-31806\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>SF Street Food Festival Passport.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Carnivores, omnivores, and pescatarians will find plenty of food truck fare this Saturday at the third annual \u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival\u003c/a>, which boasts some 70 trucks, carts, and purveyors peddling hand-held grub.\u003c/p>\n\u003cp>But does the event cater to a vegetarian crowd? Are there enough veggie options to make waiting in line worthwhile? Can a veg head find some variety among the vendors turning out finger food?\u003c/p>\n\u003cp>In short: Yes, yes, and yes, though plant-based eaters may have to work a little harder than the meat-eating set to find food at the event sponsored by the nonprofit incubator kitchen \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. \u003c/p>\n\u003cp>No worries, Bay Area Bites is here to help. Regardless of how you define your diet, a few tips to make the wildly popular food festival a successful edible experience: Come early. Tote water. Bring friends (to both have company in line -- the time will pass more quickly -- and to divide and conquer so you can divvy up food to share once you've all been served.) Carry small bills (cash only) or purchase a \"passport\" in advance (details below). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And, need we remind locals: Wear comfy footwear and don layers to deal with whatever weather the day may bring. As for the crowd phobic and the impatient: You've been warned.\u003c/p>\n\u003cp>Okay, now that we have the logistical details covered, read on to discover a dozen street food vendors dishing up meat-free eats on Saturday. Several brick-and-mortar joints including \u003ca href=\"http://www.outthedoors.com/\">Out the Door\u003c/a>, \u003ca href=\"http://www.flourandwater.com/\">Flour + Water\u003c/a>, \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>, \u003ca href=\"http://oshathai.com/\">Osha\u003c/a>, and \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a> will have veg-centric options in the mix too. Here's to a finger licking fest.\u003c/p>\n\u003cp>\u003cstrong>SAVORY PICKS\u003c/strong>:\u003c/p>\n\u003cp>\u003cstrong>1. \u003ca href=\"http://www.azalinas.com/\">Azalina's Malaysian\u003c/a>\u003c/strong>: Azalina Eusope, a La Cocina participant, will have peanut sauce tacos for vegetarians, with signature spices from her homeland. Heads up: Devotees of the former fine dining pastry chef's popular banana chai fritters will have to get those on another day. \u003ca href=\"http://twitter.com/#!/Azalinamalaysia\">@Azalinamalaysia\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/curry-up-now.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/curry-up-now.jpg\" alt=\"Curry Up Now Truck. Photo by Wendy Goodfriend\" title=\"Curry Up Now Truck. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31820\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Curry Up Now Truck at Off the Grid.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>2.\u003c/strong> \u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a>: Indian street eats from Rana Saluja-Kapoor, Amir Hosseini and crew. Think paneer tikka masala burritos (Indian cheese and chickpeas) and samosas, the popular Indian pastries, filled with spiced potatoes and peas. \u003ca href=\"http://twitter.com/#!/curryupnow\">@CurryUpNow\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>3.\u003c/strong> \u003ca href=\"http://www.kasaindian.com/\">Kasa Indian Eatery\u003c/a>: Two veg-centric choices from this truck run by former lawyer Anamika Khanna and self-described geek Tim Volkema. \u003cem>Gobi aloo\u003c/em> rolls, house-made roti filled with braised cauliflower and potatoes, spiced with cumin and turmeric, and spread with cilantro and tomato chutneys. Spice fiends should be sure to ask for the truck's signature crazy hot sauce. Also samosas, see above. \u003ca href=\"http://twitter.com/#!/kasaindian\">@KasaIndian\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/liba-falafel-gail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/liba-falafel-gail.jpg\" alt=\"Gail in front of Liba Falafel truck. Photo by Wendy Goodfriend\" title=\"Gail in front of Liba Falafel truck. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31810\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Gail Lillian in front of Liba Falafel truck.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>4.\u003c/strong> \u003ca href=\"http://libafalafel.com/\">Liba Falafel\u003c/a>: Gail Lillian and team's falafel are hearty and hit the spot. Load up on condiments like spiced carrot ribbons, orange-and-olive relish, and tomato, cucumber salad with mint. Don't forget the sweet potato fries with cilantro, garlic and lime. \u003ca href=\"http://twitter.com/#!/LIBAfalafel\">@LIBAfalafel \u003c/a>Or maybe save that pita to serve with \u003ca href=\"http://www.loveandhummus.com/\">Love & Hummus Co\u003c/a>.: Try the slow-roasted organic lemon and thyme hummus made by Donna Sky, who is in La Cocina's incubator line up.\u003ca href=\"http://twitter.com/#!/loveandhummus\"> @LoveAndHummus\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>5. \u003c/strong>\u003ca href=\"http://www.maitecatering.com/\">Maite Catering\u003c/a>: Big hit at the media preview event: The Colombian \u003cem>aborrajado\u003c/em> made by Constana Ortiz, also a participant in the La Cocina program. These fried plaintain are filled with guava paste and provolone cheese and hit the spot.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/maite.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/maite.jpg\" alt=\"Constana Ortiz - Maite Catering. Photo by Wendy Goodfriend\" title=\"Constana Ortiz - Maite Catering. Photo by Wendy Goodfriend\" width=\"400\" height=\"598\" class=\"alignnone size-full wp-image-31815\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Constana Ortiz - Maite Catering at SF Street Food Fest Media Preview.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>6.\u003c/strong> \u003ca href=\"http://onigilly.blogspot.com/\">Onigilly\u003c/a>: Vegans may well make a bee line for Onigilly's rice balls known as hijiki onigilly, made with brown rice and hijiki (Japanese black seaweed) with shredded carrots cooked with house-made sweet soy sauce wrapped with seaweed by chefs Kan Hasegawa and Koji Kanematsu, also in the mix at La Cocina. \u003ca href=\"https://twitter.com/#!/Onigilly\">@Onigilly\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>SWEET NOTES:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>1.\u003c/strong> \u003ca href=\"http://twitter.com/#!/cremebruleecart\">Creme Brulee Cart:\u003c/a> Take your pick between Vanilla Bean or \"The Yes Please\" (Nutella creme brulee with balsamic strawberries inside). Or share them both. Or not. \u003ca href=\"http://twitter.com/#!/cremebruleecart\">@cremebruleecart\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/creme-brulee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/creme-brulee.jpg\" alt=\"The Creme Brulee Cart. Photo by Wendy Goodfriend\" title=\"The Creme Brulee Cart. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31813\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The Creme Brulee Cart at Off the Grid.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>2.\u003c/strong> \u003cstrong>Delicioso Creperie:\u003c/strong> Gabriella Guerrero who hails from Mexico City turns out \u003cem>dulche de leche\u003c/em> crepes for the sweet tooths among us. A La Cocina member.\u003c/p>\n\u003cp>\u003cstrong>3.\u003c/strong> \u003ca href=\"http://www.endlesssummersweets.com/Default.aspx\">Endless Summer Sweets\u003c/a>: Funnel cake fans don't have to travel to the East Bay (where ESS regularly serves up her sweet treats at the Berkeley Flea Market) let alone the the East Coast to sample one of the summer fair standbys, handcrafted by Antoinette Sanchez, a La Cocina alum. Salty kettle corn too. \u003ca href=\"http://twitter.com/#!/essweets\">@ESSweets\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>4.\u003c/strong> \u003ca href=\"http://kikastreats.com/\">Kika's Treats\u003c/a>: Chocolate-covered caramelized cookies, tropical shortbreads and honey cakes from Brazilian baker Cristina Besher, a graduate of La Cocina's program, whose goodies can be found at Whole Foods, Ferry Plaza Farmers' Market and other retail stores. \u003ca href=\"http://twitter.com/#!/kikastreats\">@kikastreats\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>5.\u003c/strong> \u003ca href=\"http://www.lalunacupcakes.com/\">La Luna Cupcakes\u003c/a>: Elvia Buendia runs La Luna Cupcakes, and is a member of La Cocina's incubator program. Last year, Buendia made 1,000 mini cupcakes and sold out within a couple of hours, she told the\u003cem> San Francisco Chronicle\u003c/em>. This year, she plans to triple her stock of mini and full-size cupcakes, and introduce chocolate and red velvet \"cake pops.\" \u003ca href=\"http://twitter.com/#!/LunaCupcakes\">@LunaCupcakes\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>6.\u003c/strong> \u003ca href=\"http://www.saborsur.com/\">Sabores Del Sur\u003c/a> La Cocina participant and Chilean chef Guisell Osorio's \u003cem>alfajores\u003c/em>—delicate round butter cookies filled with creamy \u003cem>dulce de leche\u003c/em> caramel and dusted with powdered sugar have loyal fans at the Alemany Farmers' Market and Whole Foods stores. Find out what the fuss is about for yourself.\u003c/p>\n\u003cp>\u003cstrong>Do you have a favorite vegetarian street eat not listed above that's likely to be in the mix this weekend? Share your chowhound choices below.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>FESTIVAL DETAILS:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival\u003c/a>\u003cbr>\nSaturday August 20, 11 a.m. - 7 p.m.\u003cbr>\nFolsom Street between 22nd and 26th streets\u003cbr>\nAdmission free; food costs $3-$8 cash only or buy $25-$150 \"passports\" in advance.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/streetfoodsf\">@streetfoodsf\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/San-Francisco-Street-Food-Festival/108586905834574\">San Francisco Street Food Festival\u003c/a>\u003c/p>\n\n",
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"excerpt": "Looking for veg-friendly options at this weekend's Street Food Festival in San Francisco? Bay Area Bites has got your back: A dozen meat-free dishes worth waiting in line for.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/streetfood-passport.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/streetfood-passport.jpg\" alt=\"SF Street Food Festival Passport. Photo by Wendy Goodfriend\" title=\"SF Street Food Festival Passport. Photo by Wendy Goodfriend\" width=\"400\" height=\"564\" class=\"alignnone size-full wp-image-31806\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>SF Street Food Festival Passport.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Carnivores, omnivores, and pescatarians will find plenty of food truck fare this Saturday at the third annual \u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival\u003c/a>, which boasts some 70 trucks, carts, and purveyors peddling hand-held grub.\u003c/p>\n\u003cp>But does the event cater to a vegetarian crowd? Are there enough veggie options to make waiting in line worthwhile? Can a veg head find some variety among the vendors turning out finger food?\u003c/p>\n\u003cp>In short: Yes, yes, and yes, though plant-based eaters may have to work a little harder than the meat-eating set to find food at the event sponsored by the nonprofit incubator kitchen \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. \u003c/p>\n\u003cp>No worries, Bay Area Bites is here to help. Regardless of how you define your diet, a few tips to make the wildly popular food festival a successful edible experience: Come early. Tote water. Bring friends (to both have company in line -- the time will pass more quickly -- and to divide and conquer so you can divvy up food to share once you've all been served.) Carry small bills (cash only) or purchase a \"passport\" in advance (details below). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And, need we remind locals: Wear comfy footwear and don layers to deal with whatever weather the day may bring. As for the crowd phobic and the impatient: You've been warned.\u003c/p>\n\u003cp>Okay, now that we have the logistical details covered, read on to discover a dozen street food vendors dishing up meat-free eats on Saturday. Several brick-and-mortar joints including \u003ca href=\"http://www.outthedoors.com/\">Out the Door\u003c/a>, \u003ca href=\"http://www.flourandwater.com/\">Flour + Water\u003c/a>, \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>, \u003ca href=\"http://oshathai.com/\">Osha\u003c/a>, and \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a> will have veg-centric options in the mix too. Here's to a finger licking fest.\u003c/p>\n\u003cp>\u003cstrong>SAVORY PICKS\u003c/strong>:\u003c/p>\n\u003cp>\u003cstrong>1. \u003ca href=\"http://www.azalinas.com/\">Azalina's Malaysian\u003c/a>\u003c/strong>: Azalina Eusope, a La Cocina participant, will have peanut sauce tacos for vegetarians, with signature spices from her homeland. Heads up: Devotees of the former fine dining pastry chef's popular banana chai fritters will have to get those on another day. \u003ca href=\"http://twitter.com/#!/Azalinamalaysia\">@Azalinamalaysia\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/curry-up-now.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/curry-up-now.jpg\" alt=\"Curry Up Now Truck. Photo by Wendy Goodfriend\" title=\"Curry Up Now Truck. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31820\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Curry Up Now Truck at Off the Grid.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>2.\u003c/strong> \u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a>: Indian street eats from Rana Saluja-Kapoor, Amir Hosseini and crew. Think paneer tikka masala burritos (Indian cheese and chickpeas) and samosas, the popular Indian pastries, filled with spiced potatoes and peas. \u003ca href=\"http://twitter.com/#!/curryupnow\">@CurryUpNow\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>3.\u003c/strong> \u003ca href=\"http://www.kasaindian.com/\">Kasa Indian Eatery\u003c/a>: Two veg-centric choices from this truck run by former lawyer Anamika Khanna and self-described geek Tim Volkema. \u003cem>Gobi aloo\u003c/em> rolls, house-made roti filled with braised cauliflower and potatoes, spiced with cumin and turmeric, and spread with cilantro and tomato chutneys. Spice fiends should be sure to ask for the truck's signature crazy hot sauce. Also samosas, see above. \u003ca href=\"http://twitter.com/#!/kasaindian\">@KasaIndian\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/liba-falafel-gail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/liba-falafel-gail.jpg\" alt=\"Gail in front of Liba Falafel truck. Photo by Wendy Goodfriend\" title=\"Gail in front of Liba Falafel truck. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31810\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Gail Lillian in front of Liba Falafel truck.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>4.\u003c/strong> \u003ca href=\"http://libafalafel.com/\">Liba Falafel\u003c/a>: Gail Lillian and team's falafel are hearty and hit the spot. Load up on condiments like spiced carrot ribbons, orange-and-olive relish, and tomato, cucumber salad with mint. Don't forget the sweet potato fries with cilantro, garlic and lime. \u003ca href=\"http://twitter.com/#!/LIBAfalafel\">@LIBAfalafel \u003c/a>Or maybe save that pita to serve with \u003ca href=\"http://www.loveandhummus.com/\">Love & Hummus Co\u003c/a>.: Try the slow-roasted organic lemon and thyme hummus made by Donna Sky, who is in La Cocina's incubator line up.\u003ca href=\"http://twitter.com/#!/loveandhummus\"> @LoveAndHummus\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>5. \u003c/strong>\u003ca href=\"http://www.maitecatering.com/\">Maite Catering\u003c/a>: Big hit at the media preview event: The Colombian \u003cem>aborrajado\u003c/em> made by Constana Ortiz, also a participant in the La Cocina program. These fried plaintain are filled with guava paste and provolone cheese and hit the spot.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/maite.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/maite.jpg\" alt=\"Constana Ortiz - Maite Catering. Photo by Wendy Goodfriend\" title=\"Constana Ortiz - Maite Catering. Photo by Wendy Goodfriend\" width=\"400\" height=\"598\" class=\"alignnone size-full wp-image-31815\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Constana Ortiz - Maite Catering at SF Street Food Fest Media Preview.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>6.\u003c/strong> \u003ca href=\"http://onigilly.blogspot.com/\">Onigilly\u003c/a>: Vegans may well make a bee line for Onigilly's rice balls known as hijiki onigilly, made with brown rice and hijiki (Japanese black seaweed) with shredded carrots cooked with house-made sweet soy sauce wrapped with seaweed by chefs Kan Hasegawa and Koji Kanematsu, also in the mix at La Cocina. \u003ca href=\"https://twitter.com/#!/Onigilly\">@Onigilly\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>SWEET NOTES:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>1.\u003c/strong> \u003ca href=\"http://twitter.com/#!/cremebruleecart\">Creme Brulee Cart:\u003c/a> Take your pick between Vanilla Bean or \"The Yes Please\" (Nutella creme brulee with balsamic strawberries inside). Or share them both. Or not. \u003ca href=\"http://twitter.com/#!/cremebruleecart\">@cremebruleecart\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/creme-brulee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/creme-brulee.jpg\" alt=\"The Creme Brulee Cart. Photo by Wendy Goodfriend\" title=\"The Creme Brulee Cart. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31813\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The Creme Brulee Cart at Off the Grid.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>2.\u003c/strong> \u003cstrong>Delicioso Creperie:\u003c/strong> Gabriella Guerrero who hails from Mexico City turns out \u003cem>dulche de leche\u003c/em> crepes for the sweet tooths among us. A La Cocina member.\u003c/p>\n\u003cp>\u003cstrong>3.\u003c/strong> \u003ca href=\"http://www.endlesssummersweets.com/Default.aspx\">Endless Summer Sweets\u003c/a>: Funnel cake fans don't have to travel to the East Bay (where ESS regularly serves up her sweet treats at the Berkeley Flea Market) let alone the the East Coast to sample one of the summer fair standbys, handcrafted by Antoinette Sanchez, a La Cocina alum. Salty kettle corn too. \u003ca href=\"http://twitter.com/#!/essweets\">@ESSweets\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>4.\u003c/strong> \u003ca href=\"http://kikastreats.com/\">Kika's Treats\u003c/a>: Chocolate-covered caramelized cookies, tropical shortbreads and honey cakes from Brazilian baker Cristina Besher, a graduate of La Cocina's program, whose goodies can be found at Whole Foods, Ferry Plaza Farmers' Market and other retail stores. \u003ca href=\"http://twitter.com/#!/kikastreats\">@kikastreats\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>5.\u003c/strong> \u003ca href=\"http://www.lalunacupcakes.com/\">La Luna Cupcakes\u003c/a>: Elvia Buendia runs La Luna Cupcakes, and is a member of La Cocina's incubator program. Last year, Buendia made 1,000 mini cupcakes and sold out within a couple of hours, she told the\u003cem> San Francisco Chronicle\u003c/em>. This year, she plans to triple her stock of mini and full-size cupcakes, and introduce chocolate and red velvet \"cake pops.\" \u003ca href=\"http://twitter.com/#!/LunaCupcakes\">@LunaCupcakes\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>6.\u003c/strong> \u003ca href=\"http://www.saborsur.com/\">Sabores Del Sur\u003c/a> La Cocina participant and Chilean chef Guisell Osorio's \u003cem>alfajores\u003c/em>—delicate round butter cookies filled with creamy \u003cem>dulce de leche\u003c/em> caramel and dusted with powdered sugar have loyal fans at the Alemany Farmers' Market and Whole Foods stores. Find out what the fuss is about for yourself.\u003c/p>\n\u003cp>\u003cstrong>Do you have a favorite vegetarian street eat not listed above that's likely to be in the mix this weekend? Share your chowhound choices below.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>FESTIVAL DETAILS:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival\u003c/a>\u003cbr>\nSaturday August 20, 11 a.m. - 7 p.m.\u003cbr>\nFolsom Street between 22nd and 26th streets\u003cbr>\nAdmission free; food costs $3-$8 cash only or buy $25-$150 \"passports\" in advance.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/streetfoodsf\">@streetfoodsf\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/San-Francisco-Street-Food-Festival/108586905834574\">San Francisco Street Food Festival\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Outside Lands: A First Timer's Take on an Eco-Friendly Gourmet Music Festival",
"title": "Outside Lands: A First Timer's Take on an Eco-Friendly Gourmet Music Festival",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/outsidelands-windmil-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/outsidelands-windmil-560.jpg\" alt=\"Outside Lands Windmill with recycling, composting, trash. Photo by Wendy Goodfriend\" title=\"Outside Lands Windmill with recycling, composting, trash. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31655\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Outside Lands Windmill -- recycle, compost, trash.\u003c/strong>\u003c/em>\u003cbr>\n \u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/\">Outside Lands\u003c/a>, now in it's fourth year, drew nearly 180,000 visitors this past weekend. I was one of them. On Saturday morning, as I walked along a dirt path through Lindley Meadow into a eucalyptus grove with parachutes and rope swings dangling from the trees, I thought of how this seemed a cross between \u003ca href=\"http://www.burningman.com/\">Burning Man\u003c/a> and the board game \u003ca href=\"http://www.hasbro.com/games/en_US/candyland/\">Candy Land\u003c/a>. Ok, Outside Lands was fifty degrees cooler than Burning Man and it's in the middle of Golden Gate Park, rather than the desert. Still, the music festival has this collective feel where everyone comes together to appreciate artistic expression, be it music, food, wine or other artistic endeavors. Then, everyone leaves the land no worse for wear, hopefully. In fact, this was the most organized compost and recycling program I have ever seen at a big outdoor event. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/windchimeswing-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/windchimeswing-560.jpg\" alt=\"Wind Chime Swing. Photo by Wendy Goodfriend\" title=\"Wind Chime Swing. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31659\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Wind Chime Swing.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chocolands-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chocolands-560.jpg\" alt=\"Choco Lands. Photo by Wendy Goodfriend\" title=\"Choco Lands. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31658\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Choco Lands.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Outside Lands also has this feeling that everything happening on the periphery is just as interesting as the bigger events, whether they are major rock bands or pyrotechnic shows. And just like Candy Land, curvy dirt paths take you from one fun land to the next. Instead of Candy Cane Forest and Gum Drop Mountain you have Food Truck Forest, Choco Lands, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/15/wine-lands-favorite-food-band-wine-pairings-at-outside-lands/\">Wine Lands\u003c/a> and Eco Lands. Wander down a dirt path away from the polo fields, which hosted the likes of \u003ca href=\"http://www.sfoutsidelands.com/lineup/phish/\">Phish\u003c/a> and \u003ca href=\"http://www.sfoutsidelands.com/lineup/arcade-fire/\">Arcade Fire,\u003c/a> and you might end up, as I did, amidst cypress and eucalyptus trees watching \u003ca href=\"http://www.juxtapoz.com/Current/juxtapoz-outside-lands-2011-mike-shines-art-opera-and-installation\">a tiny carny opera\u003c/a> with mime faced performers dressed in kilts playing Appalachian ballads and doing their own version of the River Dance. Before the opera I visited \u003ca href=\"http://www.sfoutsidelands.com/ecolands/\">Eco Lands,\u003c/a> which honors San Francisco's commitment to sustainability, with all sorts of educational booths, valet bike parking and emerging artists performing on a solar powered stage. This year introduced urban agriculture to Outside Lands with yet another land to discover, Farm Lands. Here you could play games like \"Veggie Twister,\" take an urban gardening class and munch on organic watermelon slices from \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farms\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arcadefire-560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arcadefire-560a.jpg\" alt=\"Arcade Fire. Photo by Wendy Goodfriend\" title=\"Arcade Fire. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31662\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Arcade Fire.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/wonderworld-opera-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/wonderworld-opera-560.jpg\" alt=\"Wonder World Opera. Photo by Wendy Goodfriend\" title=\"Wonder World Opera. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31663\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Flotsam's Wonder World Opera.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fullbellyfarms-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fullbellyfarms-560.jpg\" alt=\"Full Belly Farms Farmers Market. Photo by Wendy Goodfriend\" title=\"Full Belly Farms Farmers Market. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31674\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Full Belly Farms Farmers Market.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>With my appetite whetted by healthy produce, I set out to explore the higher caloric choices at Outside Lands. There are more than fifty local restaurants and food trucks at this event. For a little hog in the fog action, one could try\u003ca href=\"http://www.flourandwater.com/\"> Flour + Water's\u003c/a> porchetta sandwiches. Head Chef Thomas McNaughton said, because they only work with small farms, it took six months to prepare for the concert. Eleven acres of arugula had to be planted and, to be honest, I couldn't listen when he explained how many pigs from near Nicassio were slaughtered, let's just say it was enough to make 7,000 sandwiches over the weekend. McNaughton said the idea was also to create a little buzz for Flour + Water's two new projects, also in the Mission, \u003ca href=\"http://sf.eater.com/archives/2010/04/16/emeryville_trader_vics_sent.php\">Salumeria and Central Kitchen\u003c/a>. Maybe I just knew too much about the porchetta sandwiches but I ended up trying a different meal with pork, Korean tacos from \u003ca href=\"http://www.namusf.com/html/namu.html\">Namu\u003c/a>. They were not really tacos at all but rather pork or chicken wrapped in seaweed with a delicious kim chee remoulade. I also had a taste of a veggie samosa from \u003ca href=\"http://www.newganges.com/\">New Ganges Indian Food\u003c/a> and a grilled cheese sandwich, with peppers, from \u003ca href=\"http://theamericansf.com/\">The American Grilled Cheese Kitchen\u003c/a>. They were both good but not as interesting as the \"tacos.\" You can also read about my time at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/15/wine-lands-favorite-food-band-wine-pairings-at-outside-lands/\">Wine Lands\u003c/a> where i discovered some very delicious small lot wineries.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/tommcnaughton-porchetta-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/tommcnaughton-porchetta-560.jpg\" alt=\"Thomas McNaughton and porchetta sandwich assembly line. Photo by Wendy Goodfriend\" title=\"Thomas McNaughton and porchetta sandwich assembly line. Photo by Wendy Goodfriend\" width=\"560\" height=\"684\" class=\"alignnone size-full wp-image-31670\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Thomas McNaughton and porchetta sandwich assembly line.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/grilledcheese-kitchen-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/grilledcheese-kitchen-560.jpg\" alt=\"The American Grilled Cheese Kitchen. Photo by Wendy Goodfriend\" title=\"The American Grilled Cheese Kitchen. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31672\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The American Grilled Cheese Kitchen.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>I am thinking Outside Lands might be worth another visit next year. I mean, what other festival can you listen to the arena-rock jams of English Band \u003ca href=\"http://muse.mu/\">Muse\u003c/a> while sipping a spicy Pinot Noir preceded by a worm composting workshop?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/muse-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/muse-560.jpg\" alt=\"MUSE. Photo by Wendy Goodfriend\" title=\"MUSE. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31666\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Muse.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Related posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64691\">Outside Lands Recap 2011\u003c/a> at KQED Arts\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64072\">Guide to Outside Lands 2011\u003c/a> at KQED Arts\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/outsidelands-windmil-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/outsidelands-windmil-560.jpg\" alt=\"Outside Lands Windmill with recycling, composting, trash. Photo by Wendy Goodfriend\" title=\"Outside Lands Windmill with recycling, composting, trash. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31655\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Outside Lands Windmill -- recycle, compost, trash.\u003c/strong>\u003c/em>\u003cbr>\n \u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/\">Outside Lands\u003c/a>, now in it's fourth year, drew nearly 180,000 visitors this past weekend. I was one of them. On Saturday morning, as I walked along a dirt path through Lindley Meadow into a eucalyptus grove with parachutes and rope swings dangling from the trees, I thought of how this seemed a cross between \u003ca href=\"http://www.burningman.com/\">Burning Man\u003c/a> and the board game \u003ca href=\"http://www.hasbro.com/games/en_US/candyland/\">Candy Land\u003c/a>. Ok, Outside Lands was fifty degrees cooler than Burning Man and it's in the middle of Golden Gate Park, rather than the desert. Still, the music festival has this collective feel where everyone comes together to appreciate artistic expression, be it music, food, wine or other artistic endeavors. Then, everyone leaves the land no worse for wear, hopefully. In fact, this was the most organized compost and recycling program I have ever seen at a big outdoor event. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/windchimeswing-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/windchimeswing-560.jpg\" alt=\"Wind Chime Swing. Photo by Wendy Goodfriend\" title=\"Wind Chime Swing. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31659\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Wind Chime Swing.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chocolands-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chocolands-560.jpg\" alt=\"Choco Lands. Photo by Wendy Goodfriend\" title=\"Choco Lands. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31658\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Choco Lands.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Outside Lands also has this feeling that everything happening on the periphery is just as interesting as the bigger events, whether they are major rock bands or pyrotechnic shows. And just like Candy Land, curvy dirt paths take you from one fun land to the next. Instead of Candy Cane Forest and Gum Drop Mountain you have Food Truck Forest, Choco Lands, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/15/wine-lands-favorite-food-band-wine-pairings-at-outside-lands/\">Wine Lands\u003c/a> and Eco Lands. Wander down a dirt path away from the polo fields, which hosted the likes of \u003ca href=\"http://www.sfoutsidelands.com/lineup/phish/\">Phish\u003c/a> and \u003ca href=\"http://www.sfoutsidelands.com/lineup/arcade-fire/\">Arcade Fire,\u003c/a> and you might end up, as I did, amidst cypress and eucalyptus trees watching \u003ca href=\"http://www.juxtapoz.com/Current/juxtapoz-outside-lands-2011-mike-shines-art-opera-and-installation\">a tiny carny opera\u003c/a> with mime faced performers dressed in kilts playing Appalachian ballads and doing their own version of the River Dance. Before the opera I visited \u003ca href=\"http://www.sfoutsidelands.com/ecolands/\">Eco Lands,\u003c/a> which honors San Francisco's commitment to sustainability, with all sorts of educational booths, valet bike parking and emerging artists performing on a solar powered stage. This year introduced urban agriculture to Outside Lands with yet another land to discover, Farm Lands. Here you could play games like \"Veggie Twister,\" take an urban gardening class and munch on organic watermelon slices from \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farms\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arcadefire-560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arcadefire-560a.jpg\" alt=\"Arcade Fire. Photo by Wendy Goodfriend\" title=\"Arcade Fire. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31662\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Arcade Fire.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/wonderworld-opera-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/wonderworld-opera-560.jpg\" alt=\"Wonder World Opera. Photo by Wendy Goodfriend\" title=\"Wonder World Opera. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31663\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Flotsam's Wonder World Opera.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fullbellyfarms-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fullbellyfarms-560.jpg\" alt=\"Full Belly Farms Farmers Market. Photo by Wendy Goodfriend\" title=\"Full Belly Farms Farmers Market. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31674\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Full Belly Farms Farmers Market.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>With my appetite whetted by healthy produce, I set out to explore the higher caloric choices at Outside Lands. There are more than fifty local restaurants and food trucks at this event. For a little hog in the fog action, one could try\u003ca href=\"http://www.flourandwater.com/\"> Flour + Water's\u003c/a> porchetta sandwiches. Head Chef Thomas McNaughton said, because they only work with small farms, it took six months to prepare for the concert. Eleven acres of arugula had to be planted and, to be honest, I couldn't listen when he explained how many pigs from near Nicassio were slaughtered, let's just say it was enough to make 7,000 sandwiches over the weekend. McNaughton said the idea was also to create a little buzz for Flour + Water's two new projects, also in the Mission, \u003ca href=\"http://sf.eater.com/archives/2010/04/16/emeryville_trader_vics_sent.php\">Salumeria and Central Kitchen\u003c/a>. Maybe I just knew too much about the porchetta sandwiches but I ended up trying a different meal with pork, Korean tacos from \u003ca href=\"http://www.namusf.com/html/namu.html\">Namu\u003c/a>. They were not really tacos at all but rather pork or chicken wrapped in seaweed with a delicious kim chee remoulade. I also had a taste of a veggie samosa from \u003ca href=\"http://www.newganges.com/\">New Ganges Indian Food\u003c/a> and a grilled cheese sandwich, with peppers, from \u003ca href=\"http://theamericansf.com/\">The American Grilled Cheese Kitchen\u003c/a>. They were both good but not as interesting as the \"tacos.\" You can also read about my time at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/15/wine-lands-favorite-food-band-wine-pairings-at-outside-lands/\">Wine Lands\u003c/a> where i discovered some very delicious small lot wineries.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/tommcnaughton-porchetta-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/tommcnaughton-porchetta-560.jpg\" alt=\"Thomas McNaughton and porchetta sandwich assembly line. Photo by Wendy Goodfriend\" title=\"Thomas McNaughton and porchetta sandwich assembly line. Photo by Wendy Goodfriend\" width=\"560\" height=\"684\" class=\"alignnone size-full wp-image-31670\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Thomas McNaughton and porchetta sandwich assembly line.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/grilledcheese-kitchen-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/grilledcheese-kitchen-560.jpg\" alt=\"The American Grilled Cheese Kitchen. Photo by Wendy Goodfriend\" title=\"The American Grilled Cheese Kitchen. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31672\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The American Grilled Cheese Kitchen.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>I am thinking Outside Lands might be worth another visit next year. I mean, what other festival can you listen to the arena-rock jams of English Band \u003ca href=\"http://muse.mu/\">Muse\u003c/a> while sipping a spicy Pinot Noir preceded by a worm composting workshop?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/muse-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/muse-560.jpg\" alt=\"MUSE. Photo by Wendy Goodfriend\" title=\"MUSE. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31666\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Muse.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Related posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64691\">Outside Lands Recap 2011\u003c/a> at KQED Arts\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64072\">Guide to Outside Lands 2011\u003c/a> at KQED Arts\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sean Timberlake Shares Favorite Summer Food Spots in San Francisco",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sean.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sean.jpg\" alt=\"Sean Timberlake\" title=\"Sean Timberlake\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-30592\">\u003c/a>\u003c/p>\n\u003cp>This week's culinary tour guide is Sean Timberlake, half of \u003ca href=\"http://hedonia.seantimberlake.com/\" title=\"Hedonia\">Team Hedonia\u003c/a> and the mastermind behind \u003ca href=\"http://www.punkdomestics.com/\" title=\"Punk Domestics\">Punk Domestics\u003c/a>. As a food blogger for five years running, Sean is known around these parts as the go-to guy for food-related advice. Want to pickle some vegetables? Preserve your grandma's strawberries? Find the perfect place to take your beloved for a very special dinner? He's your guy.\u003c/p>\n\u003cp>Non-locals might not think to peruse neighborhoods such as the Castro and Noe Valley when looking for distinctive dining experiences, but Sean, a longtime San Francisco resident, has some awesome tips to share on the part of SF lesser known for their edible offerings. Remember: there's more to San Francisco food than the Mission and North Beach!\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>What are your favorite summer food events? What makes them so special?\u003c/strong>\u003cbr>\nI consider the farmers markets each their own discrete events. The produce is ever-changing, and each market has its own strengths. I love the Castro and Noe Valley farmers markets, but for different reasons. \u003ca href=\"http://singleguychef.blogspot.com/2009/09/get-fresh-produce-at-castro-farmers.html\" title=\"Castro Farmers Market\">Castro's\u003c/a> got great bakeries (oh the irony, considering the carb-phobic demographic) and gorgeous fruit (no comment); \u003ca href=\"http://www.noevalleyfarmersmarket.com/\" title=\"Noe Valley Farmers Market\">Noe Valley\u003c/a> has Prather Ranch every other week, plus kooky musicians to entertain the kids. Just watch yourself around the stroller bank. It can get tight. \u003c/p>\n\u003cp>\u003cstrong>When the weather heats up, what are your favorite places to eat in San Francisco?\u003c/strong>\u003cbr>\nBecause we have relatively few places with outdoor seating in San Francisco, they get busy when the weather is favorable, so I often avoid them. But I can be swayed to hang out at \u003ca href=\"http://www.theramprestaurant.com/\" title=\"The Ramp SF\">The Ramp\u003c/a> over a couple of beers, and I've recently become enamored with the new \u003ca href=\"http://www.bluestembrasserie.com/\" title=\"Bluestem Brasserie\">Bluestem Brasserie\u003c/a> downtown. Their upstairs balcony is a great spot to watch the world go by. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Where are your favorite ice cream places in SF? What's your favorite flavor there?\u003c/strong>\u003cbr>\nLike everyone, I love both Bi-Rite Creamery and Humphry Slocombe, but I'm still a \u003ca href=\"http://www.mitchellsicecream.com/\" title=\"Mitchell's Ice Cream\">Mitchell's\u003c/a> loyalist, and there's a spot right in my neighborhood, \u003ca href=\"http://www.yelp.com/biz/subs-san-francisco\" title=\"Subs Ice Cream\">Subs, Inc.\u003c/a> in Noe Valley, that carries it. Mostly I'm a purist. I'm really happiest with simple vanilla, or maybe pistachio. But sometimes I like to get adventurous. At \u003ca href=\"http://www.yelp.com/biz/marco-polo-italian-ice-cream-san-francisco\" title=\"Marco Polo SF\">Marco Polo\u003c/a> out in Parkside, they have some edgier flavors, like black sesame or the infamous durian. I tried the latter once. I've got a broad palate, but even I was not ready to commit to a whole scoop. Yet. \u003c/p>\n\u003cp>\u003cstrong>Is Noe Valley a culinary contender in San Francisco?\u003c/strong>\u003cbr>\nNoe Valley can't compete with the Mission, but we have a few gems. \u003ca href=\"http://www.contigosf.com/\" title=\"Contigo SF\">Contigo\u003c/a>, the Cal-Catalan place on Castro, is our hands-down favorite restaurant in the city, and we are frequent diners at \u003ca href=\"http://www.foodgal.com/2009/01/take-five-with-chris-cosentino-the-chef-who-is-offal-good-at-what-he-does/\" title=\"Incanto SF\">Incanto\u003c/a> as well. \u003ca href=\"http://www.fireflyrestaurant.com/\" title=\"Firefly SF\">Firefly\u003c/a> still manages to turn out good food after all these years from its dot-com darling days, and \u003ca href=\"http://www.lezinc.com/\" title=\"Le Zinc SF\">Le Zinc\u003c/a> has a lovely brunch. I get the brik every time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What other little-known neighborhoods are up and coming in the food scene?\u003c/strong> \u003cbr>\nHayes Valley has a charming food scene, and the Castro is finally coming into its own culinarily, after years as a virtual dining desert. \u003ca href=\"http://www.frances-sf.com/\" title=\"Frances SF\">Frances\u003c/a> gets all the attention, and it's great, but little \u003ca href=\"http://www.ardoisesf.com/\" title=\"L'Ardoise SF\">L'Ardoise\u003c/a> in Duboce Triangle is unjustly overlooked. \u003ca href=\"http://www.starbellysf.com/\" title=\"Starbelly SF\">Starbelly\u003c/a> is a crowd pleaser. And since \u003ca href=\"http://www.blackbirdbar.com/\" title=\"Blackbird SF\">Blackbird\u003c/a> came on the scene, we even have honest to god cocktails in the 'Stro. We're not in Kansas anymore! \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sean.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sean.jpg\" alt=\"Sean Timberlake\" title=\"Sean Timberlake\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-30592\">\u003c/a>\u003c/p>\n\u003cp>This week's culinary tour guide is Sean Timberlake, half of \u003ca href=\"http://hedonia.seantimberlake.com/\" title=\"Hedonia\">Team Hedonia\u003c/a> and the mastermind behind \u003ca href=\"http://www.punkdomestics.com/\" title=\"Punk Domestics\">Punk Domestics\u003c/a>. As a food blogger for five years running, Sean is known around these parts as the go-to guy for food-related advice. Want to pickle some vegetables? Preserve your grandma's strawberries? Find the perfect place to take your beloved for a very special dinner? He's your guy.\u003c/p>\n\u003cp>Non-locals might not think to peruse neighborhoods such as the Castro and Noe Valley when looking for distinctive dining experiences, but Sean, a longtime San Francisco resident, has some awesome tips to share on the part of SF lesser known for their edible offerings. Remember: there's more to San Francisco food than the Mission and North Beach!\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>What are your favorite summer food events? What makes them so special?\u003c/strong>\u003cbr>\nI consider the farmers markets each their own discrete events. The produce is ever-changing, and each market has its own strengths. I love the Castro and Noe Valley farmers markets, but for different reasons. \u003ca href=\"http://singleguychef.blogspot.com/2009/09/get-fresh-produce-at-castro-farmers.html\" title=\"Castro Farmers Market\">Castro's\u003c/a> got great bakeries (oh the irony, considering the carb-phobic demographic) and gorgeous fruit (no comment); \u003ca href=\"http://www.noevalleyfarmersmarket.com/\" title=\"Noe Valley Farmers Market\">Noe Valley\u003c/a> has Prather Ranch every other week, plus kooky musicians to entertain the kids. Just watch yourself around the stroller bank. It can get tight. \u003c/p>\n\u003cp>\u003cstrong>When the weather heats up, what are your favorite places to eat in San Francisco?\u003c/strong>\u003cbr>\nBecause we have relatively few places with outdoor seating in San Francisco, they get busy when the weather is favorable, so I often avoid them. But I can be swayed to hang out at \u003ca href=\"http://www.theramprestaurant.com/\" title=\"The Ramp SF\">The Ramp\u003c/a> over a couple of beers, and I've recently become enamored with the new \u003ca href=\"http://www.bluestembrasserie.com/\" title=\"Bluestem Brasserie\">Bluestem Brasserie\u003c/a> downtown. Their upstairs balcony is a great spot to watch the world go by. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Where are your favorite ice cream places in SF? What's your favorite flavor there?\u003c/strong>\u003cbr>\nLike everyone, I love both Bi-Rite Creamery and Humphry Slocombe, but I'm still a \u003ca href=\"http://www.mitchellsicecream.com/\" title=\"Mitchell's Ice Cream\">Mitchell's\u003c/a> loyalist, and there's a spot right in my neighborhood, \u003ca href=\"http://www.yelp.com/biz/subs-san-francisco\" title=\"Subs Ice Cream\">Subs, Inc.\u003c/a> in Noe Valley, that carries it. Mostly I'm a purist. I'm really happiest with simple vanilla, or maybe pistachio. But sometimes I like to get adventurous. At \u003ca href=\"http://www.yelp.com/biz/marco-polo-italian-ice-cream-san-francisco\" title=\"Marco Polo SF\">Marco Polo\u003c/a> out in Parkside, they have some edgier flavors, like black sesame or the infamous durian. I tried the latter once. I've got a broad palate, but even I was not ready to commit to a whole scoop. Yet. \u003c/p>\n\u003cp>\u003cstrong>Is Noe Valley a culinary contender in San Francisco?\u003c/strong>\u003cbr>\nNoe Valley can't compete with the Mission, but we have a few gems. \u003ca href=\"http://www.contigosf.com/\" title=\"Contigo SF\">Contigo\u003c/a>, the Cal-Catalan place on Castro, is our hands-down favorite restaurant in the city, and we are frequent diners at \u003ca href=\"http://www.foodgal.com/2009/01/take-five-with-chris-cosentino-the-chef-who-is-offal-good-at-what-he-does/\" title=\"Incanto SF\">Incanto\u003c/a> as well. \u003ca href=\"http://www.fireflyrestaurant.com/\" title=\"Firefly SF\">Firefly\u003c/a> still manages to turn out good food after all these years from its dot-com darling days, and \u003ca href=\"http://www.lezinc.com/\" title=\"Le Zinc SF\">Le Zinc\u003c/a> has a lovely brunch. I get the brik every time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What other little-known neighborhoods are up and coming in the food scene?\u003c/strong> \u003cbr>\nHayes Valley has a charming food scene, and the Castro is finally coming into its own culinarily, after years as a virtual dining desert. \u003ca href=\"http://www.frances-sf.com/\" title=\"Frances SF\">Frances\u003c/a> gets all the attention, and it's great, but little \u003ca href=\"http://www.ardoisesf.com/\" title=\"L'Ardoise SF\">L'Ardoise\u003c/a> in Duboce Triangle is unjustly overlooked. \u003ca href=\"http://www.starbellysf.com/\" title=\"Starbelly SF\">Starbelly\u003c/a> is a crowd pleaser. And since \u003ca href=\"http://www.blackbirdbar.com/\" title=\"Blackbird SF\">Blackbird\u003c/a> came on the scene, we even have honest to god cocktails in the 'Stro. We're not in Kansas anymore! \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Bloggers Share Inside Tips for Summer Bay Area Food",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/humphry-slocombe500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/humphry-slocombe500.jpg\" alt=\"Humphry Slocombe. Photo: Sabrina Modelle\" title=\"Humphry Slocombe. Photo: Sabrina Modelle\" width=\"500\" height=\"442\" class=\"alignnone size-full wp-image-30456\">\u003c/a>\u003cbr>\n\u003cem>Enjoying Humphry Slocombe Ice Cream. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>The Bay Area is finally seeing 75+ degree weather, and both locals and tourists are out in full force, soaking up some much-needed vitamin D. Dolores Park is packed from corner to corner, the bubble tea shops have lines out the door, and street food vendors are crowding the alleyways and sidewalks.\u003c/p>\n\u003cp>When the weather warrants sunscreen, what better activities are there to take part in than those that involve eating? Right now is the time to enjoy an \u003ca href=\"http://www.biritecreamery.com/menu.html\">epic ice cream sundae\u003c/a> while sitting enjoying the sun on a restaurant's outdoor patio, or grab a \u003ca href=\"http://pizzeriadelfina.com/\" title=\"Delfina Pizza\">gourmet pizza\u003c/a> and chow down in the park. But how do you know where to eat?\u003c/p>\n\u003cp>Sure you can just grab a burrito from your favorite taqueria, or \u003ca href=\"http://www.goodfoodstories.com/2010/04/12/neighborhood-guide-the-mission-district-san-francisco/\" title=\"Mission District Food Guide\">walk around the Mission District\u003c/a> while following your nose, but we thought we'd offer you a few tips on must-taste opportunities during these gorgeous summer days. We've tapped two local food bloggers to share their inside tips on the best edible offerings around town: meet Irvin Lin of \u003ca href=\"http://www.eatthelove.com/\" title=\"Eat the Love\">Eat the Love\u003c/a> and Sabrina Modelle of \u003ca href=\"http://www.thetomatotart.com/\" title=\"The Tomato Tart\">The Tomato Tart\u003c/a>, your honorary culinary guides for the summer, as they provide insider advice on the best summer fare around the bay.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CHEF-STRONG-SFCHEFS400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CHEF-STRONG-SFCHEFS400.jpg\" alt=\"SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\" title=\"SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-30470\">\u003c/a>\u003cbr>\n\u003cem>SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What are your favorite summer food events? What makes them so special?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> Hands down, my favorite summer food event is the \u003ca href=\"http://www.sfstreetfoodfest.com/\" title=\"San Francisco Street Food Festival\">San Francisco Street Food Festival\u003c/a>. Street food is often where the innovation is happening in the food world. Though the lines are long, the food is always wonderful to eat and there is always a sense of discovery when you go there. This will be the third annual event (I believe it's scheduled August 20th), sponsored by the fantastic incubation kitchen La Cocina, and there will be established restaurants there as well as unknown vendors. This year sounds even better as they've not only expanded into some parking lots and it coincides with the National Street Food conference.\u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> Since it began two years ago, the \u003ca href=\"http://eatrealfest.com/event/Oakland/California/2011\" title=\"Eat Real Fest\">Eat Real Fest in Oakland\u003c/a> has fallen on my anniversary weekend and my husband and I have had a street food anniversary date. We love strolling around Jack London square drinking local beer, sampling real street food, taking in food demos, and hanging out by the water's edge. This year, it's moved back to September, but since that feels like our summer anyway, I'll include it. I'm also really looking forward to \u003ca href=\"http://sfchefs2011.com/\" title=\"SF Chefs\">SF Chefs\u003c/a> this year. It will be my first time attending, but the preview events started last weekend with an amazing pasta-making demo with Chef Anthony Strong of Locanda and Chef Charles Phan of The Slanted Door. You can catch me hanging out at upcoming preview events each Saturday in July. This Saturday will feature Rachel Saunders of \u003ca href=\"http://sfchefs2011.com/\" title=\"Blue Chair Jam\">Blue Chair Fruit Jam\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>When the weather heats up, what are your favorite places to eat in San Francisco?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> I absolutely love going to \u003ca href=\"http://biritemarket.com/\" title=\"Bi-Rite Market\">Bi-Rite Market\u003c/a> and grabbing a sandwich and heading to the park. Though people complain that Bi-Rite Market is packed with people (navigating the crowds in the tiny store on a sunny weekend is a pain) the secret to getting a decent sandwich there and not going crazy is to call ahead. Just check out their \u003ca href=\"http://biritemarket.com/departments/sandwiches/\" title=\"Bi-Rite Market sandwiches\">website\u003c/a>, look at the deli section and call ahead and place your order for your sandwich. Then ten minutes later, pop on over and just pick it up at the register, no fuss. Walk on over to Dolores Park where the people watching is fantastic and the late summer sun will shine on your face. \u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> When it's hot, I love eating on my little patio, of course. I'm in The Mission, so picking up some essentials from Bi-Rite and throwing together a \u003ca href=\"http://www.wasabimon.com/archive/heirloom-tomatoes-caprese-salad-recipe/\" title=\"Caprese Salad\">quick salad\u003c/a> is my preferred course of action. If we're going out, I love to eat sushi when it's warm. There's nothing that can compare to the freshness and simplicity of ingredients in well-prepared Japanese cuisine. I'm currently in love with \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI.html\" title=\"ICHI Sushi\">Ichi Sushi\u003c/a>. I think Tim Archuletta is amazing -- both because he's very talented and I've enjoyed sitting across the bar and chatting with him. \u003ca href=\"http://www.sushibistro.com/Home.html\" title=\"Sushi Bistro\">Sushi Bistro\u003c/a> on 24th is another favorite for really fresh nigiri, the sushi chef is just amazing and I suggest trying whatever he recommends.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CAPRESE-PATIO500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CAPRESE-PATIO500-300x199.jpg\" alt=\"Caprese salad on the patio. Photo: Sabrina Modelle\" title=\"Caprese salad on the patio. Photo: Sabrina Modelle\" width=\"300\" height=\"199\" class=\"alignnone size-medium wp-image-30472\">\u003c/a>\u003cbr>\n\u003cem>Caprese salad on the patio. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Where is your favorite ice cream place in SF? What's your favorite flavor there?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> I adore \u003ca href=\"http://www.humphryslocombe.com/\" title=\"Humphry Slocombe\">Humphry Slocombe\u003c/a>, and I think \u003ca href=\"http://singleguychef.blogspot.com/2010/06/mr-and-mrs-miscellaneous-ice-cream-in.html\" title=\"Mr. and Mrs. Miscellaneous\">Mr. and Mrs. Miscellaneous\u003c/a> is fantastic, I'm a \u003ca href=\"http://biritecreamery.com/\" title=\"Bi-Rite Creamery\">Bi-Rite Creamery\u003c/a> sort of guy. Again, part of it is the \u003ca href=\"http://missiondolorespark.com/\" title=\"Dolores Park\">Dolores Park\u003c/a> appeal, where you can buy some ice cream and walk over to the park, but part of it is the secret shortcuts that make me feel like I'm in the know. Everyone complains the lines are ridiculous (and they are) but rarely is the line long over a the soft serve window. Even better, if you know what flavors you like, go directly to the cold case in the main part of the ice cream shop and just buy a pint, bypassing the line completely. My partner AJ loves their signature Salted Caramel, but I'm a fan of the Honey Lavender. Rich, floral with a touch of sweetness, I get it every time.\u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> I am a big fan of Humphry Slocombe. I'm exactly two blocks away from their store, and when we first moved in, I actually had a little problem. I had to set rules either one scoop of ice cream or one \u003ca href=\"http://www.dynamodonut.com/\" title=\"Dynamo Donut\">Dynamo Donut\u003c/a> once per week. The \u003ca href=\"http://www.humphryslocombe.com/%7C_Flavors_%7C.html\" title=\"Flavors\">ice cream pretty much always won out\u003c/a>. Now, I've slowed down on my consumption quite a bit, and I visit about once a month or so. I love their salted licorice, their brown butter, and of course, the first thing I ever tried the ancho chili chocolate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/ICHI-SUSHI500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/ICHI-SUSHI500.jpg\" alt=\"Ichi Sushi. Photo: Sabrina Modelle\" title=\"Ichi Sushi. Photo: Sabrina Modelle\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30473\">\u003c/a>\u003cbr>\n\u003cem>Ichi Sushi. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/humphry-slocombe500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/humphry-slocombe500.jpg\" alt=\"Humphry Slocombe. Photo: Sabrina Modelle\" title=\"Humphry Slocombe. Photo: Sabrina Modelle\" width=\"500\" height=\"442\" class=\"alignnone size-full wp-image-30456\">\u003c/a>\u003cbr>\n\u003cem>Enjoying Humphry Slocombe Ice Cream. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>The Bay Area is finally seeing 75+ degree weather, and both locals and tourists are out in full force, soaking up some much-needed vitamin D. Dolores Park is packed from corner to corner, the bubble tea shops have lines out the door, and street food vendors are crowding the alleyways and sidewalks.\u003c/p>\n\u003cp>When the weather warrants sunscreen, what better activities are there to take part in than those that involve eating? Right now is the time to enjoy an \u003ca href=\"http://www.biritecreamery.com/menu.html\">epic ice cream sundae\u003c/a> while sitting enjoying the sun on a restaurant's outdoor patio, or grab a \u003ca href=\"http://pizzeriadelfina.com/\" title=\"Delfina Pizza\">gourmet pizza\u003c/a> and chow down in the park. But how do you know where to eat?\u003c/p>\n\u003cp>Sure you can just grab a burrito from your favorite taqueria, or \u003ca href=\"http://www.goodfoodstories.com/2010/04/12/neighborhood-guide-the-mission-district-san-francisco/\" title=\"Mission District Food Guide\">walk around the Mission District\u003c/a> while following your nose, but we thought we'd offer you a few tips on must-taste opportunities during these gorgeous summer days. We've tapped two local food bloggers to share their inside tips on the best edible offerings around town: meet Irvin Lin of \u003ca href=\"http://www.eatthelove.com/\" title=\"Eat the Love\">Eat the Love\u003c/a> and Sabrina Modelle of \u003ca href=\"http://www.thetomatotart.com/\" title=\"The Tomato Tart\">The Tomato Tart\u003c/a>, your honorary culinary guides for the summer, as they provide insider advice on the best summer fare around the bay.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CHEF-STRONG-SFCHEFS400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CHEF-STRONG-SFCHEFS400.jpg\" alt=\"SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\" title=\"SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-30470\">\u003c/a>\u003cbr>\n\u003cem>SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What are your favorite summer food events? What makes them so special?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> Hands down, my favorite summer food event is the \u003ca href=\"http://www.sfstreetfoodfest.com/\" title=\"San Francisco Street Food Festival\">San Francisco Street Food Festival\u003c/a>. Street food is often where the innovation is happening in the food world. Though the lines are long, the food is always wonderful to eat and there is always a sense of discovery when you go there. This will be the third annual event (I believe it's scheduled August 20th), sponsored by the fantastic incubation kitchen La Cocina, and there will be established restaurants there as well as unknown vendors. This year sounds even better as they've not only expanded into some parking lots and it coincides with the National Street Food conference.\u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> Since it began two years ago, the \u003ca href=\"http://eatrealfest.com/event/Oakland/California/2011\" title=\"Eat Real Fest\">Eat Real Fest in Oakland\u003c/a> has fallen on my anniversary weekend and my husband and I have had a street food anniversary date. We love strolling around Jack London square drinking local beer, sampling real street food, taking in food demos, and hanging out by the water's edge. This year, it's moved back to September, but since that feels like our summer anyway, I'll include it. I'm also really looking forward to \u003ca href=\"http://sfchefs2011.com/\" title=\"SF Chefs\">SF Chefs\u003c/a> this year. It will be my first time attending, but the preview events started last weekend with an amazing pasta-making demo with Chef Anthony Strong of Locanda and Chef Charles Phan of The Slanted Door. You can catch me hanging out at upcoming preview events each Saturday in July. This Saturday will feature Rachel Saunders of \u003ca href=\"http://sfchefs2011.com/\" title=\"Blue Chair Jam\">Blue Chair Fruit Jam\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>When the weather heats up, what are your favorite places to eat in San Francisco?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> I absolutely love going to \u003ca href=\"http://biritemarket.com/\" title=\"Bi-Rite Market\">Bi-Rite Market\u003c/a> and grabbing a sandwich and heading to the park. Though people complain that Bi-Rite Market is packed with people (navigating the crowds in the tiny store on a sunny weekend is a pain) the secret to getting a decent sandwich there and not going crazy is to call ahead. Just check out their \u003ca href=\"http://biritemarket.com/departments/sandwiches/\" title=\"Bi-Rite Market sandwiches\">website\u003c/a>, look at the deli section and call ahead and place your order for your sandwich. Then ten minutes later, pop on over and just pick it up at the register, no fuss. Walk on over to Dolores Park where the people watching is fantastic and the late summer sun will shine on your face. \u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> When it's hot, I love eating on my little patio, of course. I'm in The Mission, so picking up some essentials from Bi-Rite and throwing together a \u003ca href=\"http://www.wasabimon.com/archive/heirloom-tomatoes-caprese-salad-recipe/\" title=\"Caprese Salad\">quick salad\u003c/a> is my preferred course of action. If we're going out, I love to eat sushi when it's warm. There's nothing that can compare to the freshness and simplicity of ingredients in well-prepared Japanese cuisine. I'm currently in love with \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI.html\" title=\"ICHI Sushi\">Ichi Sushi\u003c/a>. I think Tim Archuletta is amazing -- both because he's very talented and I've enjoyed sitting across the bar and chatting with him. \u003ca href=\"http://www.sushibistro.com/Home.html\" title=\"Sushi Bistro\">Sushi Bistro\u003c/a> on 24th is another favorite for really fresh nigiri, the sushi chef is just amazing and I suggest trying whatever he recommends.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CAPRESE-PATIO500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CAPRESE-PATIO500-300x199.jpg\" alt=\"Caprese salad on the patio. Photo: Sabrina Modelle\" title=\"Caprese salad on the patio. Photo: Sabrina Modelle\" width=\"300\" height=\"199\" class=\"alignnone size-medium wp-image-30472\">\u003c/a>\u003cbr>\n\u003cem>Caprese salad on the patio. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Where is your favorite ice cream place in SF? What's your favorite flavor there?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> I adore \u003ca href=\"http://www.humphryslocombe.com/\" title=\"Humphry Slocombe\">Humphry Slocombe\u003c/a>, and I think \u003ca href=\"http://singleguychef.blogspot.com/2010/06/mr-and-mrs-miscellaneous-ice-cream-in.html\" title=\"Mr. and Mrs. Miscellaneous\">Mr. and Mrs. Miscellaneous\u003c/a> is fantastic, I'm a \u003ca href=\"http://biritecreamery.com/\" title=\"Bi-Rite Creamery\">Bi-Rite Creamery\u003c/a> sort of guy. Again, part of it is the \u003ca href=\"http://missiondolorespark.com/\" title=\"Dolores Park\">Dolores Park\u003c/a> appeal, where you can buy some ice cream and walk over to the park, but part of it is the secret shortcuts that make me feel like I'm in the know. Everyone complains the lines are ridiculous (and they are) but rarely is the line long over a the soft serve window. Even better, if you know what flavors you like, go directly to the cold case in the main part of the ice cream shop and just buy a pint, bypassing the line completely. My partner AJ loves their signature Salted Caramel, but I'm a fan of the Honey Lavender. Rich, floral with a touch of sweetness, I get it every time.\u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> I am a big fan of Humphry Slocombe. I'm exactly two blocks away from their store, and when we first moved in, I actually had a little problem. I had to set rules either one scoop of ice cream or one \u003ca href=\"http://www.dynamodonut.com/\" title=\"Dynamo Donut\">Dynamo Donut\u003c/a> once per week. The \u003ca href=\"http://www.humphryslocombe.com/%7C_Flavors_%7C.html\" title=\"Flavors\">ice cream pretty much always won out\u003c/a>. Now, I've slowed down on my consumption quite a bit, and I visit about once a month or so. I love their salted licorice, their brown butter, and of course, the first thing I ever tried the ancho chili chocolate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/ICHI-SUSHI500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/ICHI-SUSHI500.jpg\" alt=\"Ichi Sushi. Photo: Sabrina Modelle\" title=\"Ichi Sushi. Photo: Sabrina Modelle\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30473\">\u003c/a>\u003cbr>\n\u003cem>Ichi Sushi. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Move Over Off the Grid: Moveable Feast Comes to the Peninsula ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/3trucks500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/3trucks500.jpg\" alt=\"MoBowl, Babaloo, and House of Siam on Wheels\" title=\"MoBowl, Babaloo, and House of Siam on Wheels\" width=\"500\" height=\"193\" class=\"alignnone size-full wp-image-29898\">\u003c/a>\u003cbr>\n\u003cem>Three popular trucks at 5:45 = MoBowl, Babaloo, and House of Siam on Wheels\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mvbl.org\">Moveable Feast\u003c/a> is to the South Bay and Peninsula, what \u003ca href=\"http://www.offthegridsf.com\">Off the Grid\u003c/a> is to San Francisco. But the vibe is most certainly different.\u003c/p>\n\u003cp>Held this past Friday on July 1st, Moveable Feast felt way more like a county fair than OtG’s hipster foodie hotspot. The San Mateo Event Center location also had plenty of grassy areas for the suburbanite families in attendance to have a dinnertime picnic. There was also a pricier flat parking fee of $10 per vehicle, though that didn’t seem to deter most people from checking out the inaugural event.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/treatbot400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/treatbot400.jpg\" alt=\"Ryan Sebastian in front of his truck, Treatbot\" title=\"Ryan Sebastian in front of his truck, Treatbot\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-29902\">\u003c/a>\u003cbr>\n\u003cem>Moveable Feast Operator, Ryan Sebastian in front of his truck \"Treatbot\"\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mvbl.org\">Moveable Feast\u003c/a> (formerly called \"SJ Eats\") is the creation of Ryan Sebastian. This former transportation planner always had plans of creating community spaces, and he knew food was a great catalyst to make that happen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"My family always had big gatherings growing up in San Jose and I loved it. And my wife has a culinary background, so it happened pretty naturally.\"\u003c/p>\n\u003cp> It started this past April with their first food truck gathering in San Jose. Their first time out was huge, but not exactly a success.\u003c/p>\n\u003cblockquote>\u003cp>\"I own the \u003ca href=\"http://www.treatbot.com\">Treatbot\u003c/a> ice cream truck with my wife, so I knew a lot of other trucks in the area. I knew the San Pedro Square Market in San Jose had enough parking space, so we ended up there on a Saturday with about 10 trucks and spread the word through Facebook. The demand was so much higher than we ever expected and it got out of control. There was overcrowding, the wait times for food were ridiculous and we got slaughtered on Yelp, afterwards.\"\u003c/p>\u003c/blockquote>\n\u003cp>Three months later, after a lot more planning and organization, the San Jose event goes off in the same place every Saturday, without a hitch.\u003c/p>\n\u003cp>Their success eventually caught the attention of the folks at the San Mateo Events Center, who actually called Ryan to ask if he’d be interested in doing a similar event for the Peninsula.\u003c/p>\n\u003cp>\"This is the biggest food truck event on the Peninsula, ever. Twenty-five trucks is pretty big. We’re gonna be here the first Friday of every month from here on out.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/lineforfood500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/lineforfood500.jpg\" alt=\"The line is about 20 deep @ An The Go @ 5:45\" title=\"The line is about 20 deep at An The Go at 5:45\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29900\">\u003c/a>\u003cbr>\n\u003cem>Lines are getting long in front of the \"An The Go\" truck at 5:45\u003c/em>\u003c/p>\n\u003cp>And attendance was pretty big too. Though the event was supposed to start at 5:30, there were plenty of folks checking out the scene at 5:15. By the time I had left at 6:15, the lines for some of the more popular trucks had gotten about 20 people deep, and I estimated anywhere from 1000-2000 people total with many more streaming in. Add to that some local live music on-site, and you’ve got a huge suburban block party.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/food-trucks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/food-trucks.jpg\" alt=\"3 popular trucks at 5:45 = Mama's Empanadas, Hiyaaa, Curry Up Now\" title=\"3 popular trucks at 5:45 = Mama's Empanadas, Hiyaaa, Curry Up Now\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29903\">\u003c/a>\u003cbr>\n\u003cem>3 popular trucks at 5:45 = Mama's Empanadas, Hiyaaa, Curry Up Now\u003c/em>\u003c/p>\n\u003cp>The line-up of trucks is intentionally made up of mostly Peninsula and South Bay-based food trucks like \u003ca href=\"http://www.curryupnow.com\">Curry Up Now\u003c/a>, \u003ca href=\"http://www.facebook.com/MamasEmpanadasSF\">Mama's Empanadas\u003c/a>, \u003ca href=\"http://www.facebook.com/hiyaaaroll\">Hiyaaa\u003c/a> \u003ca href=\"http://nakedchorizo.com\">Naked Chorizo\u003c/a> and \u003ca href=\"http://bbqkalbi.com\">BBQ Kalbi\u003c/a>. That's the main difference between Moveable Feast and Off the Grid. OtG features trucks from all over the Bay Area.\u003c/p>\n\u003cp>But Off the Grid organizer, Matt Cohen had talked a few months ago ambitiously about starting an \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream\">OtG on the Peninsula\u003c/a>. Is there room for both of them?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/crowd500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/crowd500.jpg\" alt=\"At least 1000-1500 people by 6pm.\" title=\"At least 1000-1500 people by 6pm.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29899\">\u003c/a>\u003cbr>\n\u003cem>I estimated at least 1000-1500 people by 6pm.\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"People in the Peninsula know there's a huge demand for this and that the food coming out of these trucks is fantastic. This is America and there's room for both of us in a metropolis of seven million people. I have nothing but respect for Matt. OtG is awesome!\"\u003c/p>\u003c/blockquote>\n\u003cp>And Ryan has faith that mass food truck events like his are here to stay. \"Ultimately, the idea of informal eating is not a new concept and it’s not a fad. When we provide legitimate marketplaces for these entrepreneurs to do business, it helps all of us do better.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.mvbl.org\">Moveable Feast\u003c/a>\u003cbr>\nSan Pedro Square, San Jose, Every Saturday 5-9pm\u003cbr>\nSan Mateo Events Center, First Friday of every month, 5:30-10pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Facebook:\u003ca href=\"http://www.facebook.com/MVBLfeast\">MVBLfeast\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/MVBLfeast\">@MVBLfeast\u003c/a>\u003c/p>\n\n",
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"excerpt": "The Peninsula gets its own food truck event with \"Moveable Feast\" this\r\npast Friday, which featured 25 food trucks and a healthy number of\r\nsuburban visitors.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/3trucks500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/3trucks500.jpg\" alt=\"MoBowl, Babaloo, and House of Siam on Wheels\" title=\"MoBowl, Babaloo, and House of Siam on Wheels\" width=\"500\" height=\"193\" class=\"alignnone size-full wp-image-29898\">\u003c/a>\u003cbr>\n\u003cem>Three popular trucks at 5:45 = MoBowl, Babaloo, and House of Siam on Wheels\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mvbl.org\">Moveable Feast\u003c/a> is to the South Bay and Peninsula, what \u003ca href=\"http://www.offthegridsf.com\">Off the Grid\u003c/a> is to San Francisco. But the vibe is most certainly different.\u003c/p>\n\u003cp>Held this past Friday on July 1st, Moveable Feast felt way more like a county fair than OtG’s hipster foodie hotspot. The San Mateo Event Center location also had plenty of grassy areas for the suburbanite families in attendance to have a dinnertime picnic. There was also a pricier flat parking fee of $10 per vehicle, though that didn’t seem to deter most people from checking out the inaugural event.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/treatbot400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/treatbot400.jpg\" alt=\"Ryan Sebastian in front of his truck, Treatbot\" title=\"Ryan Sebastian in front of his truck, Treatbot\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-29902\">\u003c/a>\u003cbr>\n\u003cem>Moveable Feast Operator, Ryan Sebastian in front of his truck \"Treatbot\"\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mvbl.org\">Moveable Feast\u003c/a> (formerly called \"SJ Eats\") is the creation of Ryan Sebastian. This former transportation planner always had plans of creating community spaces, and he knew food was a great catalyst to make that happen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"My family always had big gatherings growing up in San Jose and I loved it. And my wife has a culinary background, so it happened pretty naturally.\"\u003c/p>\n\u003cp> It started this past April with their first food truck gathering in San Jose. Their first time out was huge, but not exactly a success.\u003c/p>\n\u003cblockquote>\u003cp>\"I own the \u003ca href=\"http://www.treatbot.com\">Treatbot\u003c/a> ice cream truck with my wife, so I knew a lot of other trucks in the area. I knew the San Pedro Square Market in San Jose had enough parking space, so we ended up there on a Saturday with about 10 trucks and spread the word through Facebook. The demand was so much higher than we ever expected and it got out of control. There was overcrowding, the wait times for food were ridiculous and we got slaughtered on Yelp, afterwards.\"\u003c/p>\u003c/blockquote>\n\u003cp>Three months later, after a lot more planning and organization, the San Jose event goes off in the same place every Saturday, without a hitch.\u003c/p>\n\u003cp>Their success eventually caught the attention of the folks at the San Mateo Events Center, who actually called Ryan to ask if he’d be interested in doing a similar event for the Peninsula.\u003c/p>\n\u003cp>\"This is the biggest food truck event on the Peninsula, ever. Twenty-five trucks is pretty big. We’re gonna be here the first Friday of every month from here on out.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/lineforfood500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/lineforfood500.jpg\" alt=\"The line is about 20 deep @ An The Go @ 5:45\" title=\"The line is about 20 deep at An The Go at 5:45\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29900\">\u003c/a>\u003cbr>\n\u003cem>Lines are getting long in front of the \"An The Go\" truck at 5:45\u003c/em>\u003c/p>\n\u003cp>And attendance was pretty big too. Though the event was supposed to start at 5:30, there were plenty of folks checking out the scene at 5:15. By the time I had left at 6:15, the lines for some of the more popular trucks had gotten about 20 people deep, and I estimated anywhere from 1000-2000 people total with many more streaming in. Add to that some local live music on-site, and you’ve got a huge suburban block party.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/food-trucks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/food-trucks.jpg\" alt=\"3 popular trucks at 5:45 = Mama's Empanadas, Hiyaaa, Curry Up Now\" title=\"3 popular trucks at 5:45 = Mama's Empanadas, Hiyaaa, Curry Up Now\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29903\">\u003c/a>\u003cbr>\n\u003cem>3 popular trucks at 5:45 = Mama's Empanadas, Hiyaaa, Curry Up Now\u003c/em>\u003c/p>\n\u003cp>The line-up of trucks is intentionally made up of mostly Peninsula and South Bay-based food trucks like \u003ca href=\"http://www.curryupnow.com\">Curry Up Now\u003c/a>, \u003ca href=\"http://www.facebook.com/MamasEmpanadasSF\">Mama's Empanadas\u003c/a>, \u003ca href=\"http://www.facebook.com/hiyaaaroll\">Hiyaaa\u003c/a> \u003ca href=\"http://nakedchorizo.com\">Naked Chorizo\u003c/a> and \u003ca href=\"http://bbqkalbi.com\">BBQ Kalbi\u003c/a>. That's the main difference between Moveable Feast and Off the Grid. OtG features trucks from all over the Bay Area.\u003c/p>\n\u003cp>But Off the Grid organizer, Matt Cohen had talked a few months ago ambitiously about starting an \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream\">OtG on the Peninsula\u003c/a>. Is there room for both of them?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/crowd500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/crowd500.jpg\" alt=\"At least 1000-1500 people by 6pm.\" title=\"At least 1000-1500 people by 6pm.\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29899\">\u003c/a>\u003cbr>\n\u003cem>I estimated at least 1000-1500 people by 6pm.\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"People in the Peninsula know there's a huge demand for this and that the food coming out of these trucks is fantastic. This is America and there's room for both of us in a metropolis of seven million people. I have nothing but respect for Matt. OtG is awesome!\"\u003c/p>\u003c/blockquote>\n\u003cp>And Ryan has faith that mass food truck events like his are here to stay. \"Ultimately, the idea of informal eating is not a new concept and it’s not a fad. When we provide legitimate marketplaces for these entrepreneurs to do business, it helps all of us do better.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.mvbl.org\">Moveable Feast\u003c/a>\u003cbr>\nSan Pedro Square, San Jose, Every Saturday 5-9pm\u003cbr>\nSan Mateo Events Center, First Friday of every month, 5:30-10pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Facebook:\u003ca href=\"http://www.facebook.com/MVBLfeast\">MVBLfeast\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/MVBLfeast\">@MVBLfeast\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Natalie Galatzer Packing up Bike Basket Pies",
"title": "Natalie Galatzer Packing up Bike Basket Pies",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/natalie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/natalie.jpg\" alt=\"bike basket pies\" title=\"bike basket pies\" width=\"500\" height=\"408\" class=\"alignnone size-full wp-image-29075\">\u003c/a>\u003cbr>\n\u003cem>Natalie Galatzer; photo by: Rachel Styer\u003c/em>\u003c/p>\n\u003cp>As a fellow baker and small business owner, my heart dropped last week when I read that \u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pies\u003c/a> was going to ride off into the sunset at the end of this month. So many folks all over the city have come to know and love Natalie Galatzer's hand-held sweet and savory seasonal creations, and the low-overhead business model inspired many newer businesses who were just starting out. It seemed from her weekly newsletter that Natalie was doing incredibly well, there were always new innovative flavors and fresh energy. So I couldn't help but wonder, why? I wanted to hear from Natalie about what led her to make the big decision to put the business on hold, and what might be in the cards for the future. \u003c/p>\n\u003cp>\u003cstrong>1. Some folks may not familiar with your story: Why pie? Why did you decide to begin a business around pie?\u003c/strong>\u003cbr>\nWhen I was in college, I had this really slow last semester and I convinced a house full of guy friends that I should be their house cook. There were 5 of them, and they all ate for 4-5 people (growing boys and all), so I was struggling to make enough food in their tiny kitchen. One day I was going to make a chicken pot pie but was intimidated by the crust -- my father had always made a home-made puff pastry crust for our pot pies growing up (my father was an amazing home cook -- I swear I'm not biased). I told my friend that I was going to buy a pre-made pie crust and he gave me a kinda dirty look and said \"of all things, I'm sure you can make a pie crust.\" Soooo I pony'd up and made a pie crust. That's the first crust I remember making, although I'm sure I made one or two early on with my dad. And my mom loved, loved, looooved pie.\u003c/p>\n\u003cp>As for the business, after 2 years of AmeriCorps, I was unemployed and looking for something to do with food, and I loved baking and baked pies at least once a week and muffins, cakes, and cupcakes every other day. When the \u003ca href=\"http://www.magiccurrykart.com/\">Magic Curry Kart\u003c/a> and the \u003ca href=\"http://twitter.com/#!/cremebruleecart\">Creme Brulee Cart\u003c/a> started, I got inspired and a friend pushed me to do something myself. So I borrowed his basketed bike and sold pies in the park. The next week I was delivering, and after that I was working on turning my hobby into my (at that point, 4th) job.\u003c/p>\n\u003cp> \u003cstrong> 2. You've spoken on your own \u003ca href=\"http://bikebasketpies.com/moving-on/\">website's FAQ\u003c/a> about some of the reasons for leaving \u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pies\u003c/a>: financial, loss of inspiration etc. Can you tell us a little about the decision-making process itself: did you wake up one morning and know it was over or had it been a long time coming\u003c/strong>\u003cbr>\nIt definitely was a long time coming. This wasn't a light decision. Most of the process was really trying to figure out that maybe this business just wasn't for me -- and that didn't mean it, or I, failed. I gave myself a deadline -- get what I want, in an emotional and inspirational level, out of the business, or move on. So after 6 months, I decided it was time to explore something new and find a new project.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003cstrong>3. Can you talk a little about the food community here in the Bay Area? Did you feel nourished and supported by the community, and did you feel it helped further your growth as a small business owner? \u003c/strong>\u003cbr>\nYes -- but I'm not sure I have very good specifics, or a very good answer for this. I mean, I started baking in the restaurant where I was waiting tables, essentially bartering to use the kitchen on the day they were closed and have a little shelf and fridge space. In return, I'd close up shop, run reports, simple stuff to help take some of the burden off the owner/chef. Louis (the owner/chef, my boss) was a huge help to me as I started and continued this business. \u003c/p>\n\u003cp>\u003cstrong>4. For me, when I'm in the kitchen baking and watching other bakers pump out cookies and cupcakes at a rate I could never dream of with pie, there are days I question the slow, slow craft of hand-rolling and crimping seasonal pies. Did you go through doubt in this sense or question what you were actually doing in terms of profitability/ability to keep up with demand?\u003c/strong>\u003cbr>\nI know exactly what you're talking about. Yes, yes and yes. Why did I not start \"bike basket cookies\" or, as a customer recently suggested \"bike basket brownies?\" It rolls right off the tongue, and I could make just as many brownies in probably a quarter of the time that I spent on pies. But, pie is special, pie is so much better than a brownie. You can't eat a brownie every day, maybe even every week. You can eat a different seasonal pie every week, and maybe even every day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong> 5. In thinking about the future, you allude to the fact you're open for other projects: anything in the works that you can share? What, in your ideal world, would you be embarking on next? What are you inspired/excited by?\u003c/strong>\u003cbr>\nI'm excited and inspired by sustainable food and environmentalism. Before I was doing Bike Basket Pies, I was working on sustainable fisheries issues and I like working on sustainable food -- but maybe not full time in the kitchen. Or, at least, not at 2 or 3 am. I've been putting some serious thought into what exactly it is about Bike Basket Pies that burned me out so badly, so I'm not ready to rule anything out except the lack of a full day off anywhere in the week and the insanely early morning hours.\u003c/p>\n\n",
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"excerpt": "Megan Gordon chats with Natalie Galatzer about her decision to leave her business, Bike Basket Pies, and what might be next. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/natalie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/natalie.jpg\" alt=\"bike basket pies\" title=\"bike basket pies\" width=\"500\" height=\"408\" class=\"alignnone size-full wp-image-29075\">\u003c/a>\u003cbr>\n\u003cem>Natalie Galatzer; photo by: Rachel Styer\u003c/em>\u003c/p>\n\u003cp>As a fellow baker and small business owner, my heart dropped last week when I read that \u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pies\u003c/a> was going to ride off into the sunset at the end of this month. So many folks all over the city have come to know and love Natalie Galatzer's hand-held sweet and savory seasonal creations, and the low-overhead business model inspired many newer businesses who were just starting out. It seemed from her weekly newsletter that Natalie was doing incredibly well, there were always new innovative flavors and fresh energy. So I couldn't help but wonder, why? I wanted to hear from Natalie about what led her to make the big decision to put the business on hold, and what might be in the cards for the future. \u003c/p>\n\u003cp>\u003cstrong>1. Some folks may not familiar with your story: Why pie? Why did you decide to begin a business around pie?\u003c/strong>\u003cbr>\nWhen I was in college, I had this really slow last semester and I convinced a house full of guy friends that I should be their house cook. There were 5 of them, and they all ate for 4-5 people (growing boys and all), so I was struggling to make enough food in their tiny kitchen. One day I was going to make a chicken pot pie but was intimidated by the crust -- my father had always made a home-made puff pastry crust for our pot pies growing up (my father was an amazing home cook -- I swear I'm not biased). I told my friend that I was going to buy a pre-made pie crust and he gave me a kinda dirty look and said \"of all things, I'm sure you can make a pie crust.\" Soooo I pony'd up and made a pie crust. That's the first crust I remember making, although I'm sure I made one or two early on with my dad. And my mom loved, loved, looooved pie.\u003c/p>\n\u003cp>As for the business, after 2 years of AmeriCorps, I was unemployed and looking for something to do with food, and I loved baking and baked pies at least once a week and muffins, cakes, and cupcakes every other day. When the \u003ca href=\"http://www.magiccurrykart.com/\">Magic Curry Kart\u003c/a> and the \u003ca href=\"http://twitter.com/#!/cremebruleecart\">Creme Brulee Cart\u003c/a> started, I got inspired and a friend pushed me to do something myself. So I borrowed his basketed bike and sold pies in the park. The next week I was delivering, and after that I was working on turning my hobby into my (at that point, 4th) job.\u003c/p>\n\u003cp> \u003cstrong> 2. You've spoken on your own \u003ca href=\"http://bikebasketpies.com/moving-on/\">website's FAQ\u003c/a> about some of the reasons for leaving \u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pies\u003c/a>: financial, loss of inspiration etc. Can you tell us a little about the decision-making process itself: did you wake up one morning and know it was over or had it been a long time coming\u003c/strong>\u003cbr>\nIt definitely was a long time coming. This wasn't a light decision. Most of the process was really trying to figure out that maybe this business just wasn't for me -- and that didn't mean it, or I, failed. I gave myself a deadline -- get what I want, in an emotional and inspirational level, out of the business, or move on. So after 6 months, I decided it was time to explore something new and find a new project.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cstrong>3. Can you talk a little about the food community here in the Bay Area? Did you feel nourished and supported by the community, and did you feel it helped further your growth as a small business owner? \u003c/strong>\u003cbr>\nYes -- but I'm not sure I have very good specifics, or a very good answer for this. I mean, I started baking in the restaurant where I was waiting tables, essentially bartering to use the kitchen on the day they were closed and have a little shelf and fridge space. In return, I'd close up shop, run reports, simple stuff to help take some of the burden off the owner/chef. Louis (the owner/chef, my boss) was a huge help to me as I started and continued this business. \u003c/p>\n\u003cp>\u003cstrong>4. For me, when I'm in the kitchen baking and watching other bakers pump out cookies and cupcakes at a rate I could never dream of with pie, there are days I question the slow, slow craft of hand-rolling and crimping seasonal pies. Did you go through doubt in this sense or question what you were actually doing in terms of profitability/ability to keep up with demand?\u003c/strong>\u003cbr>\nI know exactly what you're talking about. Yes, yes and yes. Why did I not start \"bike basket cookies\" or, as a customer recently suggested \"bike basket brownies?\" It rolls right off the tongue, and I could make just as many brownies in probably a quarter of the time that I spent on pies. But, pie is special, pie is so much better than a brownie. You can't eat a brownie every day, maybe even every week. You can eat a different seasonal pie every week, and maybe even every day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong> 5. In thinking about the future, you allude to the fact you're open for other projects: anything in the works that you can share? What, in your ideal world, would you be embarking on next? What are you inspired/excited by?\u003c/strong>\u003cbr>\nI'm excited and inspired by sustainable food and environmentalism. Before I was doing Bike Basket Pies, I was working on sustainable fisheries issues and I like working on sustainable food -- but maybe not full time in the kitchen. Or, at least, not at 2 or 3 am. I've been putting some serious thought into what exactly it is about Bike Basket Pies that burned me out so badly, so I'm not ready to rule anything out except the lack of a full day off anywhere in the week and the insanely early morning hours.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_28425\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/steven.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/steven-300x225.jpg\" alt=\"steven gdula\" title=\"steven gdula\" width=\"300\" height=\"225\" class=\"size-medium wp-image-28425\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steven Gdula, Founder of Gobba Gobba Hey\u003c/figcaption>\u003c/figure>\n\u003cp>Flashback to Summer '09; that was when I first heard rumblings about a new generation of creative street food entrepreneurs that were causing a stir in the local SF culinary scene. Some of the original individuals included Curtis Kimball, the \u003ca href=\"https://twitter.com/#!/cremebruleecart\">Crème Brûlée Man\u003c/a>, who could make you a delicious crème brûlée \u003ca href=\"http://www.flickr.com/photos/plattyjo/3771650324/\">right on the spot\u003c/a>; and his brother Brian, \u003ca href=\"https://twitter.com/#!/magiccurrykart\">the Magic Curry Man\u003c/a>, who whipped up a tasty Thai concoction from \u003ca href=\"http://www.flickr.com/photos/plattyjo/3770849763\">his humble portable kitchen\u003c/a>. \u003c/p>\n\u003cp>These were lo-fi dining affairs with a twist. They elevated street food beyond the usual greasy fare of hot dogs, pretzels and other fast food and provided an upscale alternative. And part of the fun was cyber-stalking them via \u003ca href=\"https://twitter.com/\">Twitter\u003c/a>; these nomadic vendors rotated their locations on a regular basis, so hungry customers tracked them down once they revealed their daily location. \u003c/p>\n\u003cp>Another early pioneer of the nouvelle cuisine of the streets was \u003ca href=\"https://twitter.com/#!/gobbagobbahey\">Steven Gdula\u003c/a> of \u003ca href=\"http://gobbagobbahey.com/\">Gobba Gobba Hey\u003c/a>, whose name pays homage to the punk rock band The Ramones and their classic catchphrase \u003ca href=\"http://en.wikipedia.org/wiki/Gabba_Gabba_Hey\">Gabba Gabba Hey\u003c/a>. \u003c/p>\n\u003cp>Author of \"\u003cem>\u003ca href=\"http://www.nytimes.com/2007/12/30/books/review/Browning-t.html\">The Warmest Room in the House: How the Kitchen Became the Heart of the Twentieth-Century American Home\u003c/a>\u003c/em>,\" Steven moved to San Francisco from the East Coast in 2008 to seek new opportunities. But, according to his blog, \u003c/p>\n\u003cblockquote>\u003cp>\"Shortly after unloading the last box and settling into our new home here this past fall, like so many other people, I started to lose my sources of income. As a freelance writer there just wasn’t that much work to be had. Magazines and newspapers were getting smaller. Some folded entirely. Also, I was new to a city where there were many established writers already ahead of me at the various outlets I approached. But writers have to write just as painters have to paint and musicians have to make music, so I did what so many others have done. I returned to my blog to keep my fingers moving and my thoughts flowing. And then I started baking regularly just to, well, just to see what would happen.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_28423\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/4048071264_cf2d251b0e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/4048071264_cf2d251b0e-300x199.jpg\" alt=\"orange saffron gob\" title=\"orange saffron gob\" width=\"300\" height=\"199\" class=\"size-medium wp-image-28423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orange Saffron Gob. Photo by Jenn Chen.\u003c/figcaption>\u003c/figure>\n\u003cp>Steven started to bake \"gobs,\" or as he describes it in his upcoming collection of recipes, \u003cem>\u003cstrong>Gobba Gobba Hey: A Gob Cookbook\u003c/strong>\u003c/em>, \"two domes of moist, dense cake with filling in the middle...kind of like a cupcake sandwich.\" These were \"one of my favorite confections as a kid. Growing up in Pennsylvania they were everywhere. You could find them at church bake sales, school bake sales, birthday parties, stores and even in some gas stations on the counter right next to the cash register. I haven’t seen anything like them since moving here to San Francisco so I set out to fill the void.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And fill he did. \"Wanting to bring some excitement to his game\" in the \"new food capital of the world,\" he went beyond the classic chocolate-and-vanilla standard of his youth and created more exotic flavors made with organic ingredients such as Orange, Cardamom Ginger with Saffron Filling and Black Cherry and Chocolate with Lime Butter Cream. (Full disclosure: I became an early groupie of Steven's and these were two of the three flavors that I served at \u003ca href=\"http://www.flickr.com/photos/thousandfold/4047328105/in/set-72157622545118825\">my wedding\u003c/a> in lieu of the traditional cake in the fall of 2010.)\u003c/p>\n\u003cp>Flash forward to the present-day, and street food is more popular than ever with big \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/24/sf-street-food-fanatics-unite/\">festivals\u003c/a>, the advent of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/13/food-trucks-toasty-melts-is-grilled-cheese-goodness/\">high-profile food trucks\u003c/a>, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">crowded weekly events\u003c/a>. Steven's grown his business as well, with an online storefront at \u003ca href=\"http://gobbagobbahey.foodzie.com/\">Foodzie\u003c/a> and plans for a \u003ca href=\"http://thewarmestroominthehouse.blogspot.com/2011/02/from-tray-to-truck.html\">truck\u003c/a> to help promote his upcoming book that will be available in late August. Start warming your ovens now for 52 recipes including Irish Coffee Gobs with Bushmills & Bailey Irish Cream, Kabocha Garam Masala Gobs with Orange Honey filling and Zucchini Gobs with Lemon-Ginger filling.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Original Chocolate & Vanilla Gobs\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 3 dozen complete gobs\u003c/p>\n\u003cp>\u003cstrong>For The Batter:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 cups all-purpose flour\u003cbr>\n3/4 cup cocoa flour\u003cbr>\n1/2 teaspoon baking powder\u003cbr>\n2 teaspoons baking soda\u003cbr>\n1 teaspoon salt\u003cbr>\n1/2 cup vegetable shortening, such as Crisco\u003cbr>\n2 cups sugar, sifted\u003cbr>\n2 eggs, at room temperature\u003cbr>\n1 teaspoon vanilla\u003cbr>\n1 cup buttermilk, at room temperature\u003cbr>\n1/2 cup 1 cup water, or as needed\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat the oven to 350F. Line three 8-by-13 inch cookie sheets with parchment paper. \u003c/p>\n\u003cp>2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Whisk the dry ingredients thoroughly. \u003c/p>\n\u003cp>3 In another large bowl, cream together the sugar and vegetable shortening with a mixer on medium speed. Add the eggs and vanilla to the creamed ingredients, and blend on medium-high until the mixture looks like dense pudding.\u003c/p>\n\u003cp>4. Alternate adding the dry ingredients and the buttermilk to the egg mixture, mixing on medium speed after each addition. Then add the sour cream, and mix well. Add water if needed to thin the batter. (\"Go lightly\" was my mom's original instruction.)\u003c/p>\n\u003cp>5. Using a tablespoon or a pastry bag, drop 1 1/2 inch rounds of batter on the prepared cookie sheets, leaving 1 inch between each round. Bake them approximately 8 minutes, or until the gob domes have risen. Remove the gobs to a wire rack to cool.\u003c/p>\n\u003cp>\u003cstrong>For The Filling\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup milk\u003cbr>\n4 tablespoons all-purpose flour\u003cbr>\n1/2 cup vegetable shortening, such as Crisco\u003cbr>\n1/2 cup margarine\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n1 cup granulated sugar, or 2 cups confectioners' sugar, sifted\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Heat the milk in a saucepan over low heat. Bring to a simmer, immediately add the flour. Whisk. Continue mixing over low heat til mixture thickens, approximately 3 to 5 minutes.\u003c/p>\n\u003cp>2. With a mixer on medium speed, cream together the vegetable shortening and margarine. Add the vanilla and sugar, and mix on medium-high.\u003c/p>\n\u003cp>3. Add the cooled milk-flour mixture to the creamed ingredients, and beat until the mixture is fluffy; scrape the bowl with a spatula to reincorporate the ingredients if necessary.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. To frost the gobs, flip the baked gob domes over on a cookie sheet and match up pairs of similarly shaped domes. Add 1 tablespoon of filling to the flat side of an overturned dome, then place another dome on top, sandwich-style. Allow the gobs to fully set by refrigerating them on a baking sheet for at least 1 hour. Wrap the gobs in cellophane to prevent them from drying out. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_28425\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/steven.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/steven-300x225.jpg\" alt=\"steven gdula\" title=\"steven gdula\" width=\"300\" height=\"225\" class=\"size-medium wp-image-28425\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steven Gdula, Founder of Gobba Gobba Hey\u003c/figcaption>\u003c/figure>\n\u003cp>Flashback to Summer '09; that was when I first heard rumblings about a new generation of creative street food entrepreneurs that were causing a stir in the local SF culinary scene. Some of the original individuals included Curtis Kimball, the \u003ca href=\"https://twitter.com/#!/cremebruleecart\">Crème Brûlée Man\u003c/a>, who could make you a delicious crème brûlée \u003ca href=\"http://www.flickr.com/photos/plattyjo/3771650324/\">right on the spot\u003c/a>; and his brother Brian, \u003ca href=\"https://twitter.com/#!/magiccurrykart\">the Magic Curry Man\u003c/a>, who whipped up a tasty Thai concoction from \u003ca href=\"http://www.flickr.com/photos/plattyjo/3770849763\">his humble portable kitchen\u003c/a>. \u003c/p>\n\u003cp>These were lo-fi dining affairs with a twist. They elevated street food beyond the usual greasy fare of hot dogs, pretzels and other fast food and provided an upscale alternative. And part of the fun was cyber-stalking them via \u003ca href=\"https://twitter.com/\">Twitter\u003c/a>; these nomadic vendors rotated their locations on a regular basis, so hungry customers tracked them down once they revealed their daily location. \u003c/p>\n\u003cp>Another early pioneer of the nouvelle cuisine of the streets was \u003ca href=\"https://twitter.com/#!/gobbagobbahey\">Steven Gdula\u003c/a> of \u003ca href=\"http://gobbagobbahey.com/\">Gobba Gobba Hey\u003c/a>, whose name pays homage to the punk rock band The Ramones and their classic catchphrase \u003ca href=\"http://en.wikipedia.org/wiki/Gabba_Gabba_Hey\">Gabba Gabba Hey\u003c/a>. \u003c/p>\n\u003cp>Author of \"\u003cem>\u003ca href=\"http://www.nytimes.com/2007/12/30/books/review/Browning-t.html\">The Warmest Room in the House: How the Kitchen Became the Heart of the Twentieth-Century American Home\u003c/a>\u003c/em>,\" Steven moved to San Francisco from the East Coast in 2008 to seek new opportunities. But, according to his blog, \u003c/p>\n\u003cblockquote>\u003cp>\"Shortly after unloading the last box and settling into our new home here this past fall, like so many other people, I started to lose my sources of income. As a freelance writer there just wasn’t that much work to be had. Magazines and newspapers were getting smaller. Some folded entirely. Also, I was new to a city where there were many established writers already ahead of me at the various outlets I approached. But writers have to write just as painters have to paint and musicians have to make music, so I did what so many others have done. I returned to my blog to keep my fingers moving and my thoughts flowing. And then I started baking regularly just to, well, just to see what would happen.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_28423\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/4048071264_cf2d251b0e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/4048071264_cf2d251b0e-300x199.jpg\" alt=\"orange saffron gob\" title=\"orange saffron gob\" width=\"300\" height=\"199\" class=\"size-medium wp-image-28423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orange Saffron Gob. Photo by Jenn Chen.\u003c/figcaption>\u003c/figure>\n\u003cp>Steven started to bake \"gobs,\" or as he describes it in his upcoming collection of recipes, \u003cem>\u003cstrong>Gobba Gobba Hey: A Gob Cookbook\u003c/strong>\u003c/em>, \"two domes of moist, dense cake with filling in the middle...kind of like a cupcake sandwich.\" These were \"one of my favorite confections as a kid. Growing up in Pennsylvania they were everywhere. You could find them at church bake sales, school bake sales, birthday parties, stores and even in some gas stations on the counter right next to the cash register. I haven’t seen anything like them since moving here to San Francisco so I set out to fill the void.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And fill he did. \"Wanting to bring some excitement to his game\" in the \"new food capital of the world,\" he went beyond the classic chocolate-and-vanilla standard of his youth and created more exotic flavors made with organic ingredients such as Orange, Cardamom Ginger with Saffron Filling and Black Cherry and Chocolate with Lime Butter Cream. (Full disclosure: I became an early groupie of Steven's and these were two of the three flavors that I served at \u003ca href=\"http://www.flickr.com/photos/thousandfold/4047328105/in/set-72157622545118825\">my wedding\u003c/a> in lieu of the traditional cake in the fall of 2010.)\u003c/p>\n\u003cp>Flash forward to the present-day, and street food is more popular than ever with big \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/24/sf-street-food-fanatics-unite/\">festivals\u003c/a>, the advent of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/13/food-trucks-toasty-melts-is-grilled-cheese-goodness/\">high-profile food trucks\u003c/a>, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">crowded weekly events\u003c/a>. Steven's grown his business as well, with an online storefront at \u003ca href=\"http://gobbagobbahey.foodzie.com/\">Foodzie\u003c/a> and plans for a \u003ca href=\"http://thewarmestroominthehouse.blogspot.com/2011/02/from-tray-to-truck.html\">truck\u003c/a> to help promote his upcoming book that will be available in late August. Start warming your ovens now for 52 recipes including Irish Coffee Gobs with Bushmills & Bailey Irish Cream, Kabocha Garam Masala Gobs with Orange Honey filling and Zucchini Gobs with Lemon-Ginger filling.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Original Chocolate & Vanilla Gobs\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 3 dozen complete gobs\u003c/p>\n\u003cp>\u003cstrong>For The Batter:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 cups all-purpose flour\u003cbr>\n3/4 cup cocoa flour\u003cbr>\n1/2 teaspoon baking powder\u003cbr>\n2 teaspoons baking soda\u003cbr>\n1 teaspoon salt\u003cbr>\n1/2 cup vegetable shortening, such as Crisco\u003cbr>\n2 cups sugar, sifted\u003cbr>\n2 eggs, at room temperature\u003cbr>\n1 teaspoon vanilla\u003cbr>\n1 cup buttermilk, at room temperature\u003cbr>\n1/2 cup 1 cup water, or as needed\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat the oven to 350F. Line three 8-by-13 inch cookie sheets with parchment paper. \u003c/p>\n\u003cp>2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Whisk the dry ingredients thoroughly. \u003c/p>\n\u003cp>3 In another large bowl, cream together the sugar and vegetable shortening with a mixer on medium speed. Add the eggs and vanilla to the creamed ingredients, and blend on medium-high until the mixture looks like dense pudding.\u003c/p>\n\u003cp>4. Alternate adding the dry ingredients and the buttermilk to the egg mixture, mixing on medium speed after each addition. Then add the sour cream, and mix well. Add water if needed to thin the batter. (\"Go lightly\" was my mom's original instruction.)\u003c/p>\n\u003cp>5. Using a tablespoon or a pastry bag, drop 1 1/2 inch rounds of batter on the prepared cookie sheets, leaving 1 inch between each round. Bake them approximately 8 minutes, or until the gob domes have risen. Remove the gobs to a wire rack to cool.\u003c/p>\n\u003cp>\u003cstrong>For The Filling\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup milk\u003cbr>\n4 tablespoons all-purpose flour\u003cbr>\n1/2 cup vegetable shortening, such as Crisco\u003cbr>\n1/2 cup margarine\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n1 cup granulated sugar, or 2 cups confectioners' sugar, sifted\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Heat the milk in a saucepan over low heat. Bring to a simmer, immediately add the flour. Whisk. Continue mixing over low heat til mixture thickens, approximately 3 to 5 minutes.\u003c/p>\n\u003cp>2. With a mixer on medium speed, cream together the vegetable shortening and margarine. Add the vanilla and sugar, and mix on medium-high.\u003c/p>\n\u003cp>3. Add the cooled milk-flour mixture to the creamed ingredients, and beat until the mixture is fluffy; scrape the bowl with a spatula to reincorporate the ingredients if necessary.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>4. To frost the gobs, flip the baked gob domes over on a cookie sheet and match up pairs of similarly shaped domes. Add 1 tablespoon of filling to the flat side of an overturned dome, then place another dome on top, sandwich-style. Allow the gobs to fully set by refrigerating them on a baking sheet for at least 1 hour. Wrap the gobs in cellophane to prevent them from drying out. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Chances are if a restaurant has pork belly on their menu, I'll show up on their doorstep faster than you can say, \"I'll take a second helping, please.\" When Hawker Fare, the new casual Asian street food-inspired restaurant from James Syhabout (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/04/commis-is-crackin/\">Commis\u003c/a>) added dinner hours late last week, I organized a food posse to check it out. \u003c/p>\n\u003cp>Hawker Fare is the latest addition to the Uptown dining district in Oakland, with \u003ca href=\"http://www.picanrestaurant.com/\">Picán\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/15/true-burger/\">Trueburger\u003c/a>, and \u003ca href=\"http://www.lukasoakland.com/\">Luka's Taproom & Lounge\u003c/a> nearby. Located within an airy space decorated with Oakland-themed art (and former home of Manyda Thai Cuisine), \u003ca href=\"http://www.hawkerfare.com/\">Hawker Fare\u003c/a> offers a simple menu of starters, rice bowls and desserts made with local, organic, and sustainable ingredients when possible. It's all affordably priced as well, with everything listed for less than $10. \u003c/p>\n\u003cp>I began with the green papaya salad, a classic Southeast Asian appetizer from their list of starters, or \"snack aisle.\" It had a spicy kick with more emphasis on the fish sauce essence, which slightly overwhelmed the citrusy hints of lime. Still, it was a crunchy delight that paired well with the superb beef \"\u003ca href=\"http://en.wikipedia.org/wiki/Larb\">larb\u003c/a>,\" or grilled beef salad with red onions, mint, cilantro and toasted rice powder. Several friends ordered the chopped salad, with lettuce tossed with pickles, fried shallots and lotus root. It had a gentle sour tang from a light vinegar dressing that nicely complemented the mix of crisp and fried vegetables. \u003c/p>\n\u003cfigure id=\"attachment_28514\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/porkbelly.jpg\" alt=\"pork belly\" width=\"500\" height=\"374\" class=\"size-full wp-image-28514\">\u003cfigcaption class=\"wp-caption-text\">Porkbelly \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then the main attraction arrived: the rice bowls. It was no surprise to my friends that I ordered the 24hr pork belly bowl, which came with three glistening slabs of tender belly piled on top of jasmine rice, sauteed greens and an optional luscious fried farm egg. I was hoping to substitute the jasmine rice for their \"Kao Mun\" rice that had been cooked with chicken fat and broth since I was already throwing caloric caution to the wind, but alas, I wasn't able to swap it out. (Next time I'll do myself a favor and order it as an additional side dish.) The pork belly bowl was accompanied with a homemade five-spice, sweet soy and preserved vegetable mustard sauce that elevated this dish to heavenly status. When my spoon scraped the bottom of the bowl, I lamented the fact that more pork belly didn't magically reappear before me -- but that just means I'll have to return for more pork deliciousness. Our vegetarian comrades chose the \"Vadouvan\" tofu bowl that was made with homemade tofu and \"braised in coconut milk with taro, bamboo shoots, and aromatic herbs\" and pronounced it delicious. \u003c/p>\n\u003cp>Dessert centers around \u003ca href=\"http://www.google.com/url?sa=t&source=web&cd=1&ved=0CBkQFjAA&url=http%3A%2F%2Fwww.strausfamilycreamery.com%2F&ei=NHToTZ-bKInTiAK_05SxAQ&usg=AFQjCNGBSss1doWODUSsD2BS4jSY9b29tA&sig2=-Ol90aeYRcznmzaSMWLW2Q\">Straus Family Creamery\u003c/a> condensed milk soft serve ice cream, which is served in three ways: on a cone, in a sundae or \"affogato\"-style (paired with a shot of Thai coffee). It seems that Hawker Fare doesn't have their liquor license yet, but their website promises that beer, wine and malt liquor -- \"Yes, malt liquor\" in case you felt you read that incorrectly -- will be offered in the near future. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.hawkerfare.com/\">Hawker Fare\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=2300+Webster+St,+Oakland,+CA+94612&aq=0&sll=37.0625,-95.677068&sspn=36.642161,78.486328&ie=UTF8&hq=&hnear=2300+Webster+St,+Oakland,+Alameda,+California+94612&ll=37.812276,-122.265129&spn=0.009374,0.019119&z=16&iwloc=A\">map\u003c/a>\u003cbr>\n2300 Webster Street at 23rd Street\u003cbr>\nOakland, CA 94612\u003cbr>\nPhone: (510) 832-8896\u003cbr>\nLunch: Monday – Friday: 11am – 3pm\u003cbr>\nDinner: Thursday – Saturday: 5pm – 9:30pm\u003cbr>\n\u003ca href=\"https://twitter.com/hawkerfareOAK\">@hawkerfareOAK\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca data-flickr-embed=\"true\" href=\"https://www.flickr.com/photos/bayareabites/albums/72157626749141939\" title=\"Hawker Fare\">\u003cimg src=\"https://farm6.staticflickr.com/5303/5792356803_7806fbbb87_b.jpg\" width=\"1024\" height=\"576\" alt=\"Hawker Fare\">\u003c/a>\u003cscript async src=\"//embedr.flickr.com/assets/client-code.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chances are if a restaurant has pork belly on their menu, I'll show up on their doorstep faster than you can say, \"I'll take a second helping, please.\" When Hawker Fare, the new casual Asian street food-inspired restaurant from James Syhabout (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/04/commis-is-crackin/\">Commis\u003c/a>) added dinner hours late last week, I organized a food posse to check it out. \u003c/p>\n\u003cp>Hawker Fare is the latest addition to the Uptown dining district in Oakland, with \u003ca href=\"http://www.picanrestaurant.com/\">Picán\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/15/true-burger/\">Trueburger\u003c/a>, and \u003ca href=\"http://www.lukasoakland.com/\">Luka's Taproom & Lounge\u003c/a> nearby. Located within an airy space decorated with Oakland-themed art (and former home of Manyda Thai Cuisine), \u003ca href=\"http://www.hawkerfare.com/\">Hawker Fare\u003c/a> offers a simple menu of starters, rice bowls and desserts made with local, organic, and sustainable ingredients when possible. It's all affordably priced as well, with everything listed for less than $10. \u003c/p>\n\u003cp>I began with the green papaya salad, a classic Southeast Asian appetizer from their list of starters, or \"snack aisle.\" It had a spicy kick with more emphasis on the fish sauce essence, which slightly overwhelmed the citrusy hints of lime. Still, it was a crunchy delight that paired well with the superb beef \"\u003ca href=\"http://en.wikipedia.org/wiki/Larb\">larb\u003c/a>,\" or grilled beef salad with red onions, mint, cilantro and toasted rice powder. Several friends ordered the chopped salad, with lettuce tossed with pickles, fried shallots and lotus root. It had a gentle sour tang from a light vinegar dressing that nicely complemented the mix of crisp and fried vegetables. \u003c/p>\n\u003cfigure id=\"attachment_28514\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/porkbelly.jpg\" alt=\"pork belly\" width=\"500\" height=\"374\" class=\"size-full wp-image-28514\">\u003cfigcaption class=\"wp-caption-text\">Porkbelly \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then the main attraction arrived: the rice bowls. It was no surprise to my friends that I ordered the 24hr pork belly bowl, which came with three glistening slabs of tender belly piled on top of jasmine rice, sauteed greens and an optional luscious fried farm egg. I was hoping to substitute the jasmine rice for their \"Kao Mun\" rice that had been cooked with chicken fat and broth since I was already throwing caloric caution to the wind, but alas, I wasn't able to swap it out. (Next time I'll do myself a favor and order it as an additional side dish.) The pork belly bowl was accompanied with a homemade five-spice, sweet soy and preserved vegetable mustard sauce that elevated this dish to heavenly status. When my spoon scraped the bottom of the bowl, I lamented the fact that more pork belly didn't magically reappear before me -- but that just means I'll have to return for more pork deliciousness. Our vegetarian comrades chose the \"Vadouvan\" tofu bowl that was made with homemade tofu and \"braised in coconut milk with taro, bamboo shoots, and aromatic herbs\" and pronounced it delicious. \u003c/p>\n\u003cp>Dessert centers around \u003ca href=\"http://www.google.com/url?sa=t&source=web&cd=1&ved=0CBkQFjAA&url=http%3A%2F%2Fwww.strausfamilycreamery.com%2F&ei=NHToTZ-bKInTiAK_05SxAQ&usg=AFQjCNGBSss1doWODUSsD2BS4jSY9b29tA&sig2=-Ol90aeYRcznmzaSMWLW2Q\">Straus Family Creamery\u003c/a> condensed milk soft serve ice cream, which is served in three ways: on a cone, in a sundae or \"affogato\"-style (paired with a shot of Thai coffee). It seems that Hawker Fare doesn't have their liquor license yet, but their website promises that beer, wine and malt liquor -- \"Yes, malt liquor\" in case you felt you read that incorrectly -- will be offered in the near future. \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.hawkerfare.com/\">Hawker Fare\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=2300+Webster+St,+Oakland,+CA+94612&aq=0&sll=37.0625,-95.677068&sspn=36.642161,78.486328&ie=UTF8&hq=&hnear=2300+Webster+St,+Oakland,+Alameda,+California+94612&ll=37.812276,-122.265129&spn=0.009374,0.019119&z=16&iwloc=A\">map\u003c/a>\u003cbr>\n2300 Webster Street at 23rd Street\u003cbr>\nOakland, CA 94612\u003cbr>\nPhone: (510) 832-8896\u003cbr>\nLunch: Monday – Friday: 11am – 3pm\u003cbr>\nDinner: Thursday – Saturday: 5pm – 9:30pm\u003cbr>\n\u003ca href=\"https://twitter.com/hawkerfareOAK\">@hawkerfareOAK\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca data-flickr-embed=\"true\" href=\"https://www.flickr.com/photos/bayareabites/albums/72157626749141939\" title=\"Hawker Fare\">\u003cimg src=\"https://farm6.staticflickr.com/5303/5792356803_7806fbbb87_b.jpg\" width=\"1024\" height=\"576\" alt=\"Hawker Fare\">\u003c/a>\u003cscript async src=\"//embedr.flickr.com/assets/client-code.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Off the Grid and Bites on Broadway: Food Trucks To Debut in East Bay",
"title": "Off the Grid and Bites on Broadway: Food Trucks To Debut in East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_28007\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/otg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/otg.jpg\" alt=\"Off the Grid\" title=\"Off the Grid\" width=\"500\" height=\"149\" class=\"size-full wp-image-28007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Off the Grid in Fort Mason, San Francisco, Photo: Off the Grid\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Street food fans in the East Bay have looked longingly across the bridge (and sometimes even crossed it) at the thriving food truck scene now serving six San Francisco locations, thanks to \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>, the weekly mobile food meet ups conceived by \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/08/matt_cohen_the_guy_who_brought.php\">Matt Cohen\u003c/a>. (See this previous \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">BAB story on the evolution of Off the Grid.\u003c/a>)\u003c/p>\n\u003cp>Now comes news that starting in June, Berkeley and Oakland residents hungry for their own pavement cuisine parties will have similar events tailored to the flavor of their respective communities.\u003c/p>\n\u003cp>In Berkeley, Off the Grid is partnering with the \u003ca href=\"http://www.gourmetghetto.org/calendar.html\">North Shattuck Association\u003c/a>, a merchants group, to launch its first franchise outside SF. The event is slated to start June 1, permit approval pending, in Berkeley's \u003ca href=\"http://www.sfgate.com/neighborhoods/eb/gourmetghetto/\">Gourmet Ghetto\u003c/a>, which has a long history as the epicenter of a delicious revolution but could use some fresh culinary blood to draw a younger crowd. Eight mobile food folks will sell their street eats at the intersection of Shattuck and Rose; core vendors dishing up chow each week include \u003ca href=\"http://www.libafalafel.com/\">Liba\u003c/a> (falafel with a twist), \u003ca href=\"http://hapasf.com/\">Hapa SF\u003c/a> (mod Filipino grub), \u003ca href=\"http://www.thetacoguys.com/16801.html\">The Taco Guys\u003c/a> (self explanatory), and \u003ca href=\"http://cupkatesbakery.com/\">Cupkates\u003c/a> (ditto). In the mix the first night as part of a regularly rotating trio: \u003ca href=\"http://www.skylitesnowballs.com/\">Skylight Snowballs\u003c/a> (sweet, slushy treats), \u003ca href=\"http://www.fivetenburger.com/\">510 Burger\u003c/a>, and \u003ca href=\"http://www.facebook.com/pages/Fins-on-the-Hoof/114316338646585?sk=wall\">Fins on the Hoof\u003c/a> (surf and turf).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When word first got out on the local site \u003ca href=\"http://www.berkeleyside.com/2011/05/17/off-the-grid-to-launch-weekly-street-food-fest-in-berkeley/\">Berkeleyside\u003c/a> revealing which street vendors were planning to set up shop in this town, more than a thousand (presumably) local residents responded with a thumbs up on Facebook and the news generated the most cohesive comment thread in, perhaps, that site's short life. (Berkeley residents are known for their strong, frequently differing, opinions. This writer knows because -- full disclosure -- she pens a \u003ca href=\"http://www.berkeleyside.com/category/food/\">Friday food post on Berkeleyside\u003c/a>.)\u003c/p>\n\u003cp>No prize for guessing that Berkeley's Off the Grid will feature local, sustainable, and, as much as possible, organic food, in keeping with this city's prevailing food philosophy. No high fructose corn syrup, genetically modified corn, or factory-farmed meat from these roaming restaurants, which use recyclable and compostable materials to deliver their dishes. In addition, one truck (courtesy of Cohen) will serve as a venue to showcase the culinary creations of chefs from the immediate area. First up: Peter Levitt, co-owner of \u003ca href=\"http://www.saulsdeli.com/\">Saul's\u003c/a> deli.\u003c/p>\n\u003cp>The event, slated to be held on Wednesdays in a space already reserved for \u003ca href=\"http://www.ecologycenter.org/bfm/\">farmers' market\u003c/a> vendors on Thursdays, marks something of a turnaround in this town, which in the past \u003ca href=\"http://www.berkeleyside.com/2010/10/18/17532/\">has not been particularly food truck-friendly\u003c/a>. Heather Hensley, executive director of the North Shattuck Association, who submitted a proposal to the city in conjunction with Off the Grid, emphasized the controlled event environment (and local merchant approval) as key to getting the city on board, a sentiment echoed by Dave Fogerty from Berkeley's Office of Economic Development. \u003c/p>\n\u003cp>Hensley sees cross-promotional opportunities for local venues -- including music at nearby \u003ca href=\"http://cheeseboardcollective.coop/pizza\">Cheese Board Pizzeria\u003c/a> and \u003ca href=\"http://www.facebook.com/pages/Mint-Leaf-Berkeley/141488389240197\">Mint Leaf\u003c/a> and drink specials (no alcohol is allowed at Berkeley's Off the Grid event) at participating restaurants. Cohen, who says he's exploring expanding into other East Bay locations, stresses that Off the Grid strives to preserve and build community, while offering affordable, creative, and ethnically-diverse street eats. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_28010\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/hapacivic500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/hapacivic500.jpg\" alt=\"Off the Grid -- Civic Center\" title=\"Off the Grid - Civic Center\" width=\"500\" height=\"196\" class=\"size-full wp-image-28010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Off the Grid at Civic Center Photo: Off the Grid\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Most brick-and-mortar businesses are on board. \"Why wouldn't I want a thousand or so people walking past Saul's?\" asks co-owner Levitt, whose restrooms will be available for public use during the event, as they are during farmers' market hours (the restaurant is paid for providing such services). \"Some of those people may stop in for a beer or come in for some food, either that night or in the future. It's a win-win for me. Unless, of course, Off the Grid starts selling matzo balls.\" Levitt knows that's not going to happen, since he's involved in helping shape the event so it complements food options already on offer in the area.\u003c/p>\n\u003cp>Even Pat Powell, who runs the cupcake shop \u003ca href=\"http://www.loveatfirstbitebakery.com/\">Love at First Bite\u003c/a>, doesn't see the weekly presence of \u003ca href=\"http://cupkatesbakery.com/\">CupKates\u003c/a> as competition, although her business is open until 6p.m., an hour after Off the Grid starts. \"Any event that brings people into the neighborhood is a positive thing in my mind,\" she says.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_28012\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/cupkates-otg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/cupkates-otg.jpg\" alt=\"Off the Grid - Cupkates Photo: Off the Grid\" title=\"Off the Grid - Cupkates Photo: Off the Grid\" width=\"500\" height=\"333\" class=\"size-full wp-image-28012\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Off the Grid -- Cupkates. Photo: Off the Grid\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>But Gregoire Jacquet, who runs \u003ca href=\"http://www.gregoirerestaurant.com/\">Gregoire\u003c/a>, named one of the \u003ca href=\"http://www.sanfranmag.com/story/bay-areas-9-top-takeout-spots\">top takeout spots\u003c/a> in the Bay Area by \u003cem>San Francisco\u003c/em> magazine, is more wary of the new event. \"It will bring people into the neighborhood, but they're coming to eat the street food,\" Jacquet says. Still, he thinks it's worth giving it a go, though he would have preferred a monthly, not weekly, model. \"If it works out well for everyone then it should keep going but if it negatively impacts existing food businesses then we should shut it down,\" adds Jacquet, who notes that it goes against the \u003ca href=\"http://www.buylocalberkeley.com/node/26\">Buy Local Berkeley\u003c/a> campaign, since most of the trucks hail from outside the area.\u003c/p>\n\u003cp>For their part, street truck purveyors such as \u003ca href=\"http://www.flickr.com/photos/bayareabites/4309538323/in/set-72157623172882119\">Gail Lillian\u003c/a> of Liba are delighted to have another venue (in her case close to home and her \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/29/the-artisan-kitchen-in-richmond-a-cooperative-cooking-space/\">commercial kitchen\u003c/a>) to provide the public gourmet meals on wheels.\u003c/p>\n\u003cp>Over in Oakland, Bites on Broadway kicks off on Friday, June 10 on the plaza in front of Oakland Technical High School. The food pod party is the brainchild of longtime \u003ca href=\"http://www.hesternet.net/events\">East Bay events organizer Karen Hester\u003c/a> (Temescal and Rockridge street fairs) and food truck owner and advocate Elizabeth August of \u003ca href=\"http://www.facebook.com/guerrillagrub\">Guerrilla Grub\u003c/a>, which cooks up healthy comfort food. August is a member of \u003ca href=\"http://oaklandfood.org/home\">Oakland Food Policy Council\u003c/a>'s mobile food vendors task force and recently formed the Oakland Food Truck Collective.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_28079\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/karenhester-elizabethaugust.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/karenhester-elizabethaugust.jpg\" alt=\"Karen Hester and Elizabeth August - Guerrilla Grub\" title=\"Karen Hester and Elizabeth August - Guerrilla Grub\" width=\"500\" height=\"375\" class=\"size-full wp-image-28079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Karen Hester and Elizabeth August of Guerrilla Grub. Photo courtesy Karen Hester\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Most of the vendors at this new location, held on private property, thus bypassing city rules that prohibit mobile food carts from gathering in public places other than the Fruitvale, (though the city is currently reviewing its mobile food codes), are Oakland based. The menu includes a rotating band of pavement cuisine peddlers, including \u003ca href=\"http://wheresthefist.com/wordpress/\">Fist of Flour\u003c/a> (wood-fired pizza), \u003ca href=\"http://www.vestaflatbread.com/\">Vesta Flatbread\u003c/a> (Mediterranean-inspired sandwiches), \u003ca href=\"http://www.facebook.com/BOFFOCART\">Boffo Cart\u003c/a> (panini, calzones, and such), Guerrilla Grub, \u003ca href=\"http://gostreatery.com/\">Go Streatery\u003c/a> (urban peasant food like crispy fava bean crepe) and the peddle-powered \u003ca href=\"http://www.facebook.com/pages/El-Taco-Bike/100928483326437?sk=wall\">El Taco Bike\u003c/a>. August, who organizes a mobile food contingent for Oakland's monthly \u003ca href=\"http://oaklandartmurmur.org/\">Art Murmur\u003c/a>, sees the event as an opportunity to showcase homegrown street food talent.\u003c/p>\n\u003cp>The family-friendly night, which includes live music and lawn games, has been embraced by the school's PTA, which hopes that down the road food trucks might offer students at Oakland Tech, an open campus, an affordable, healthy alternative to the nearby fast food joints currently frequented by students, says Hester. \"We purposefully picked this stretch of Broadway, which is pretty bleak and doesn't have any brick-and-mortar restaurants in the vicinity,\" she adds. \"It's a blighted neighborhood and we'd like to help revitalize this boulevard, which is the gateway to downtown Oakland.\" \u003c/p>\n\u003cp>Off The Grid's Cohen is considering sites in other Berkeley and Oakland locations where local stakeholders want to partner with his organization. While Hester thinks there's room for more food hub happenings, she'd prefer to see them powered by people from the immediate community. \u003c/p>\n\u003cblockquote>\u003cp>\"Bites on Broadway grew organically, out of something that is already happening in Oakland, so it's authentic. There's a lot of Oakland pride here. I'd like to see similar community-driven pods pop up in other neighborhoods.\"\u003c/p>\u003c/blockquote>\n\u003cp>Time will tell if there's a big enough appetite in the East Bay to sustain these recurring street food events. But if the number of new mobile food trucks buzzing around the Bay Area is any indication, residents are ravenous for \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">mobile food fare\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://offthegridsf.com/\">Off The Grid\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Shattuck+and+Rose+in+North+Berkeley&aq=&sll=37.825175,-122.263927&sspn=0.054915,0.082054&ie=UTF8&hq=&hnear=Shattuck+Ave+%26+Rose+St,+Berkeley,+Alameda,+California+94709&z=17&iwloc=A\">Map\u003c/a>\u003cbr>\nCorner Shattuck and Rose in North Berkeley\u003cbr>\nWednesdays, 5 p.m-9 p.m.\u003cbr>\nStarts June 1\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.hesternet.net/events\">Bites on Broadway\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Oakland+Tech,+Broadway,+Oakland,+CA&aq=0&sll=37.0625,-95.677068&sspn=55.674612,84.023438&ie=UTF8&hq=Oakland+Tech,+Broadway,&hnear=Oakland,+Alameda,+California&ll=37.825175,-122.263927&spn=0.054915,0.082054&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\nOakland Tech\u003cbr>\n45th and Broadway\u003cbr>\nFridays, 5:30 p.m. to 8:30 p.m.\u003cbr>\nRuns June 10-October 21\u003c/p>\n\n",
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"excerpt": "Two food truck events, Off the Grid and Bites on Broadway, debut soon in the East Bay. Find out how these street eat meet ups intend to reflect the flavor of the communities they serve -- and who's cooking.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_28007\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/otg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/otg.jpg\" alt=\"Off the Grid\" title=\"Off the Grid\" width=\"500\" height=\"149\" class=\"size-full wp-image-28007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Off the Grid in Fort Mason, San Francisco, Photo: Off the Grid\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Street food fans in the East Bay have looked longingly across the bridge (and sometimes even crossed it) at the thriving food truck scene now serving six San Francisco locations, thanks to \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>, the weekly mobile food meet ups conceived by \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/08/matt_cohen_the_guy_who_brought.php\">Matt Cohen\u003c/a>. (See this previous \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">BAB story on the evolution of Off the Grid.\u003c/a>)\u003c/p>\n\u003cp>Now comes news that starting in June, Berkeley and Oakland residents hungry for their own pavement cuisine parties will have similar events tailored to the flavor of their respective communities.\u003c/p>\n\u003cp>In Berkeley, Off the Grid is partnering with the \u003ca href=\"http://www.gourmetghetto.org/calendar.html\">North Shattuck Association\u003c/a>, a merchants group, to launch its first franchise outside SF. The event is slated to start June 1, permit approval pending, in Berkeley's \u003ca href=\"http://www.sfgate.com/neighborhoods/eb/gourmetghetto/\">Gourmet Ghetto\u003c/a>, which has a long history as the epicenter of a delicious revolution but could use some fresh culinary blood to draw a younger crowd. Eight mobile food folks will sell their street eats at the intersection of Shattuck and Rose; core vendors dishing up chow each week include \u003ca href=\"http://www.libafalafel.com/\">Liba\u003c/a> (falafel with a twist), \u003ca href=\"http://hapasf.com/\">Hapa SF\u003c/a> (mod Filipino grub), \u003ca href=\"http://www.thetacoguys.com/16801.html\">The Taco Guys\u003c/a> (self explanatory), and \u003ca href=\"http://cupkatesbakery.com/\">Cupkates\u003c/a> (ditto). In the mix the first night as part of a regularly rotating trio: \u003ca href=\"http://www.skylitesnowballs.com/\">Skylight Snowballs\u003c/a> (sweet, slushy treats), \u003ca href=\"http://www.fivetenburger.com/\">510 Burger\u003c/a>, and \u003ca href=\"http://www.facebook.com/pages/Fins-on-the-Hoof/114316338646585?sk=wall\">Fins on the Hoof\u003c/a> (surf and turf).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When word first got out on the local site \u003ca href=\"http://www.berkeleyside.com/2011/05/17/off-the-grid-to-launch-weekly-street-food-fest-in-berkeley/\">Berkeleyside\u003c/a> revealing which street vendors were planning to set up shop in this town, more than a thousand (presumably) local residents responded with a thumbs up on Facebook and the news generated the most cohesive comment thread in, perhaps, that site's short life. (Berkeley residents are known for their strong, frequently differing, opinions. This writer knows because -- full disclosure -- she pens a \u003ca href=\"http://www.berkeleyside.com/category/food/\">Friday food post on Berkeleyside\u003c/a>.)\u003c/p>\n\u003cp>No prize for guessing that Berkeley's Off the Grid will feature local, sustainable, and, as much as possible, organic food, in keeping with this city's prevailing food philosophy. No high fructose corn syrup, genetically modified corn, or factory-farmed meat from these roaming restaurants, which use recyclable and compostable materials to deliver their dishes. In addition, one truck (courtesy of Cohen) will serve as a venue to showcase the culinary creations of chefs from the immediate area. First up: Peter Levitt, co-owner of \u003ca href=\"http://www.saulsdeli.com/\">Saul's\u003c/a> deli.\u003c/p>\n\u003cp>The event, slated to be held on Wednesdays in a space already reserved for \u003ca href=\"http://www.ecologycenter.org/bfm/\">farmers' market\u003c/a> vendors on Thursdays, marks something of a turnaround in this town, which in the past \u003ca href=\"http://www.berkeleyside.com/2010/10/18/17532/\">has not been particularly food truck-friendly\u003c/a>. Heather Hensley, executive director of the North Shattuck Association, who submitted a proposal to the city in conjunction with Off the Grid, emphasized the controlled event environment (and local merchant approval) as key to getting the city on board, a sentiment echoed by Dave Fogerty from Berkeley's Office of Economic Development. \u003c/p>\n\u003cp>Hensley sees cross-promotional opportunities for local venues -- including music at nearby \u003ca href=\"http://cheeseboardcollective.coop/pizza\">Cheese Board Pizzeria\u003c/a> and \u003ca href=\"http://www.facebook.com/pages/Mint-Leaf-Berkeley/141488389240197\">Mint Leaf\u003c/a> and drink specials (no alcohol is allowed at Berkeley's Off the Grid event) at participating restaurants. Cohen, who says he's exploring expanding into other East Bay locations, stresses that Off the Grid strives to preserve and build community, while offering affordable, creative, and ethnically-diverse street eats. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_28010\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/hapacivic500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/hapacivic500.jpg\" alt=\"Off the Grid -- Civic Center\" title=\"Off the Grid - Civic Center\" width=\"500\" height=\"196\" class=\"size-full wp-image-28010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Off the Grid at Civic Center Photo: Off the Grid\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Most brick-and-mortar businesses are on board. \"Why wouldn't I want a thousand or so people walking past Saul's?\" asks co-owner Levitt, whose restrooms will be available for public use during the event, as they are during farmers' market hours (the restaurant is paid for providing such services). \"Some of those people may stop in for a beer or come in for some food, either that night or in the future. It's a win-win for me. Unless, of course, Off the Grid starts selling matzo balls.\" Levitt knows that's not going to happen, since he's involved in helping shape the event so it complements food options already on offer in the area.\u003c/p>\n\u003cp>Even Pat Powell, who runs the cupcake shop \u003ca href=\"http://www.loveatfirstbitebakery.com/\">Love at First Bite\u003c/a>, doesn't see the weekly presence of \u003ca href=\"http://cupkatesbakery.com/\">CupKates\u003c/a> as competition, although her business is open until 6p.m., an hour after Off the Grid starts. \"Any event that brings people into the neighborhood is a positive thing in my mind,\" she says.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_28012\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/cupkates-otg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/cupkates-otg.jpg\" alt=\"Off the Grid - Cupkates Photo: Off the Grid\" title=\"Off the Grid - Cupkates Photo: Off the Grid\" width=\"500\" height=\"333\" class=\"size-full wp-image-28012\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Off the Grid -- Cupkates. Photo: Off the Grid\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>But Gregoire Jacquet, who runs \u003ca href=\"http://www.gregoirerestaurant.com/\">Gregoire\u003c/a>, named one of the \u003ca href=\"http://www.sanfranmag.com/story/bay-areas-9-top-takeout-spots\">top takeout spots\u003c/a> in the Bay Area by \u003cem>San Francisco\u003c/em> magazine, is more wary of the new event. \"It will bring people into the neighborhood, but they're coming to eat the street food,\" Jacquet says. Still, he thinks it's worth giving it a go, though he would have preferred a monthly, not weekly, model. \"If it works out well for everyone then it should keep going but if it negatively impacts existing food businesses then we should shut it down,\" adds Jacquet, who notes that it goes against the \u003ca href=\"http://www.buylocalberkeley.com/node/26\">Buy Local Berkeley\u003c/a> campaign, since most of the trucks hail from outside the area.\u003c/p>\n\u003cp>For their part, street truck purveyors such as \u003ca href=\"http://www.flickr.com/photos/bayareabites/4309538323/in/set-72157623172882119\">Gail Lillian\u003c/a> of Liba are delighted to have another venue (in her case close to home and her \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/29/the-artisan-kitchen-in-richmond-a-cooperative-cooking-space/\">commercial kitchen\u003c/a>) to provide the public gourmet meals on wheels.\u003c/p>\n\u003cp>Over in Oakland, Bites on Broadway kicks off on Friday, June 10 on the plaza in front of Oakland Technical High School. The food pod party is the brainchild of longtime \u003ca href=\"http://www.hesternet.net/events\">East Bay events organizer Karen Hester\u003c/a> (Temescal and Rockridge street fairs) and food truck owner and advocate Elizabeth August of \u003ca href=\"http://www.facebook.com/guerrillagrub\">Guerrilla Grub\u003c/a>, which cooks up healthy comfort food. August is a member of \u003ca href=\"http://oaklandfood.org/home\">Oakland Food Policy Council\u003c/a>'s mobile food vendors task force and recently formed the Oakland Food Truck Collective.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_28079\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/karenhester-elizabethaugust.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/karenhester-elizabethaugust.jpg\" alt=\"Karen Hester and Elizabeth August - Guerrilla Grub\" title=\"Karen Hester and Elizabeth August - Guerrilla Grub\" width=\"500\" height=\"375\" class=\"size-full wp-image-28079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Karen Hester and Elizabeth August of Guerrilla Grub. Photo courtesy Karen Hester\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Most of the vendors at this new location, held on private property, thus bypassing city rules that prohibit mobile food carts from gathering in public places other than the Fruitvale, (though the city is currently reviewing its mobile food codes), are Oakland based. The menu includes a rotating band of pavement cuisine peddlers, including \u003ca href=\"http://wheresthefist.com/wordpress/\">Fist of Flour\u003c/a> (wood-fired pizza), \u003ca href=\"http://www.vestaflatbread.com/\">Vesta Flatbread\u003c/a> (Mediterranean-inspired sandwiches), \u003ca href=\"http://www.facebook.com/BOFFOCART\">Boffo Cart\u003c/a> (panini, calzones, and such), Guerrilla Grub, \u003ca href=\"http://gostreatery.com/\">Go Streatery\u003c/a> (urban peasant food like crispy fava bean crepe) and the peddle-powered \u003ca href=\"http://www.facebook.com/pages/El-Taco-Bike/100928483326437?sk=wall\">El Taco Bike\u003c/a>. August, who organizes a mobile food contingent for Oakland's monthly \u003ca href=\"http://oaklandartmurmur.org/\">Art Murmur\u003c/a>, sees the event as an opportunity to showcase homegrown street food talent.\u003c/p>\n\u003cp>The family-friendly night, which includes live music and lawn games, has been embraced by the school's PTA, which hopes that down the road food trucks might offer students at Oakland Tech, an open campus, an affordable, healthy alternative to the nearby fast food joints currently frequented by students, says Hester. \"We purposefully picked this stretch of Broadway, which is pretty bleak and doesn't have any brick-and-mortar restaurants in the vicinity,\" she adds. \"It's a blighted neighborhood and we'd like to help revitalize this boulevard, which is the gateway to downtown Oakland.\" \u003c/p>\n\u003cp>Off The Grid's Cohen is considering sites in other Berkeley and Oakland locations where local stakeholders want to partner with his organization. While Hester thinks there's room for more food hub happenings, she'd prefer to see them powered by people from the immediate community. \u003c/p>\n\u003cblockquote>\u003cp>\"Bites on Broadway grew organically, out of something that is already happening in Oakland, so it's authentic. There's a lot of Oakland pride here. I'd like to see similar community-driven pods pop up in other neighborhoods.\"\u003c/p>\u003c/blockquote>\n\u003cp>Time will tell if there's a big enough appetite in the East Bay to sustain these recurring street food events. But if the number of new mobile food trucks buzzing around the Bay Area is any indication, residents are ravenous for \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">mobile food fare\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://offthegridsf.com/\">Off The Grid\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Shattuck+and+Rose+in+North+Berkeley&aq=&sll=37.825175,-122.263927&sspn=0.054915,0.082054&ie=UTF8&hq=&hnear=Shattuck+Ave+%26+Rose+St,+Berkeley,+Alameda,+California+94709&z=17&iwloc=A\">Map\u003c/a>\u003cbr>\nCorner Shattuck and Rose in North Berkeley\u003cbr>\nWednesdays, 5 p.m-9 p.m.\u003cbr>\nStarts June 1\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.hesternet.net/events\">Bites on Broadway\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Oakland+Tech,+Broadway,+Oakland,+CA&aq=0&sll=37.0625,-95.677068&sspn=55.674612,84.023438&ie=UTF8&hq=Oakland+Tech,+Broadway,&hnear=Oakland,+Alameda,+California&ll=37.825175,-122.263927&spn=0.054915,0.082054&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\nOakland Tech\u003cbr>\n45th and Broadway\u003cbr>\nFridays, 5:30 p.m. to 8:30 p.m.\u003cbr>\nRuns June 10-October 21\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Trucks: Toasty Melts is Grilled Cheese Goodness",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/toastymelt-truck.jpg\" alt=\"Toasty Melts Truck\" title=\"Toasty Melts Truck\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27377\">\u003c/p>\n\u003col>\n\u003cstrong>The mere mention of a grilled cheese food truck tends to evoke one of two responses:\u003c/strong>\n\u003cli> How hard can it be to make a grilled cheese sandwich at home? Why should I bother tracking down a food truck to get one?\u003c/li>\n\u003cli>Damn, that sounds good.\u003c/li>\n\u003c/ol>\n\u003cp>Sure, you can make it yourself at home. But it can be easier, not to mention tastier, if you get it from the folks at \u003ca href=\"https://twitter.com/#!/toastymelts\">ToastyMelts\u003c/a>.\u003c/p>\n\u003cp>It’s our universal love and affection for creamy melted cheese on perfectly toasted buttery bread that has made the San Francisco food truck, \u003ca href=\"http://www.toastymelts.com/\">Toasty Melts\u003c/a>, so successful.\u003c/p>\n\u003cp>Business partners, \u003cstrong>Tiffany Lam\u003c/strong> and \u003cstrong>Alex Rando\u003c/strong>, started the Toasty Melts food cart in 2009 after being inspired by other popular carts like\u003ca href=\"http://twitter.com/#!/magiccurrykart\"> The Magic Curry Cart\u003c/a> and \u003ca href=\"http://twitter.com/#!/cremebruleecart\">The Creme Brulee Man\u003c/a>. They also figured they could donate a portion of their earnings to the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a>, where they were regular volunteers. \u003c/p>\n\u003cp>So why switch from part-time food cart hobby to full-fledged food truck? \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">Matt Cohen\u003c/a> wanted us to come to \u003ca href=\"https://www.facebook.com/#!/OffTheGridSF\">Off the Grid\u003c/a>, but we weren't that ambitious because we both had day jobs,\" says Lam. She was a project manager for Marin company, Republic of Tea, and has since quit to devote herself completely to Toasty Melts. Rando is still at his day job. \"We heard rumblings last year that the permit process was going to change. So last September, we finally started looking for a food truck to transition to,\" says Lam.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Just this past March, they finally debuted their shiny new bright red food truck, ready to take on the already crowded food truck space. \u003c/p>\n\u003cp>\u003cstrong>But here's the kicker:\u003c/strong> neither of them have any professional culinary experience. None! And that’s exactly how they came upon the decision to focus solely on the simplistic grilled cheese sandwich. \u003c/p>\n\u003cblockquote>\u003cp>\"There's no way we could do something fancier. It was definitely something we could execute. If we could do it, anyone could do it! It was the most realistic food avenue for us to take. But it's also very versatile. We could be creative with the grilled cheese sandwiches and blend products to make different variations.\"\u003c/p>\u003c/blockquote>\n\u003cp>This simple sandwich requires no special equipment. They make the sandwiches on the truck's grill, cooking them up evenly to a perfect golden brown. \u003c/p>\n\u003cp>I tried their two signature sandwiches: The ABC, which has thin apple slices, bacon from \u003ca href=\"http://www.zoesmeats.com/\">Zoe's Meats\u003c/a> and cheddar cheese; and the 3 Cheese, made up of smoked gouda, jack and cheddar cheeses. Both were served on \u003ca href=\"http://www.panoramabaking.com/\">Panorama bread\u003c/a>, made locally in San Francisco. Most of the cheeses they use are from \u003ca href=\"http://www.kerrygold.com/\">Kerrygold\u003c/a>. \u003c/p>\n\u003cp>Both sandwiches had the perfect amount of toastiness: golden brown in color with the right amount of crunch. But the interior of the bread was also soft and pillowy with just enough buttery goodness.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/grilledcheese.jpg\" alt=\"3 Cheese - grilled cheese sandwich\" title=\"3 Cheese - grilled cheese sandwich\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27378\">\u003c/p>\n\u003cp>The 3 Cheese stood out because it was amazing to me how distinctive all three cheeses were even when melted together. The jack cheese was smooth and creamy, the cheddar gave it the classic flavor, and the gouda provided a wonderfully sharp punch that made it stand out. I absolutely loved it. \u003c/p>\n\u003cp>I have to admit, though, that I wanted more from the ABC. The best thing about it was the thinly sliced apples, which gave the sandwich additional texture and a subtly sweet contrast in flavor. The bacon, unfortunately, was a bit dry and rubbery. I would've loved if it were more crunchy. And I longed for a cheese with a tad more flavor. The jack cheese just couldn't hold its own.\u003c/p>\n\u003cp>Regardless, their sandwiches are still worth going back for, especially if you’ve got a hankering for a good grilled cheese. They are fresh, contain quality ingredients, are perfectly toasted + gooey, affordable at $4-$6 a pop, and easier than making it yourself. \u003c/p>\n\u003cblockquote>\u003cp>\"Who would want to shred and blend three different cheeses for one grilled cheese at home? We also provide the novelty and the convenience,\" says Lam.\u003c/p>\u003c/blockquote>\n\u003cp>For now, you can find them at \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> on alternating Mondays at Civic Center Plaza and on alternating Tuesdays at UN Plaza, along with possible regular stops in San Mateo and Brisbane. Lam wants to have a firm presence in San Francisco, though, despite the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/04/food-trucks-with-japacurry-it-should-be-all-about-the-food/\">food truck permit drama\u003c/a> that seems to happen frequently these days. \u003c/p>\n\u003cblockquote>\u003cp>\"We're going to continue to pursue all our permits for various locations in San Francisco. And Alex and I would love to expand our menu at some point. For now, it's just the one truck. My Dad owned a restaurant and I don't know if I really want to own a brick and mortar restaurant. This one truck takes every ounce of my energy!\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.toastymelts.com/\">Toasty Melts\u003c/a>\u003cbr>\n\u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> Mondays and Tuesdays & other various locations pending\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/toastymelts\">@ToastyMelts\u003c/a>\u003cbr>\nFacebook.com: \u003ca href=\"https://www.facebook.com/pages/Toasty-Melts/153580247998073\">Toasty Melts\u003c/a>\u003c/p>\n\n",
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"excerpt": "Elaine Wu talks to the owners of the food truck, Toasty Melts. Find out how their culinary inexperience lead them to making grilled cheese sandwiches, a cult favorite on the street food scene.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/toastymelt-truck.jpg\" alt=\"Toasty Melts Truck\" title=\"Toasty Melts Truck\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27377\">\u003c/p>\n\u003col>\n\u003cstrong>The mere mention of a grilled cheese food truck tends to evoke one of two responses:\u003c/strong>\n\u003cli> How hard can it be to make a grilled cheese sandwich at home? Why should I bother tracking down a food truck to get one?\u003c/li>\n\u003cli>Damn, that sounds good.\u003c/li>\n\u003c/ol>\n\u003cp>Sure, you can make it yourself at home. But it can be easier, not to mention tastier, if you get it from the folks at \u003ca href=\"https://twitter.com/#!/toastymelts\">ToastyMelts\u003c/a>.\u003c/p>\n\u003cp>It’s our universal love and affection for creamy melted cheese on perfectly toasted buttery bread that has made the San Francisco food truck, \u003ca href=\"http://www.toastymelts.com/\">Toasty Melts\u003c/a>, so successful.\u003c/p>\n\u003cp>Business partners, \u003cstrong>Tiffany Lam\u003c/strong> and \u003cstrong>Alex Rando\u003c/strong>, started the Toasty Melts food cart in 2009 after being inspired by other popular carts like\u003ca href=\"http://twitter.com/#!/magiccurrykart\"> The Magic Curry Cart\u003c/a> and \u003ca href=\"http://twitter.com/#!/cremebruleecart\">The Creme Brulee Man\u003c/a>. They also figured they could donate a portion of their earnings to the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a>, where they were regular volunteers. \u003c/p>\n\u003cp>So why switch from part-time food cart hobby to full-fledged food truck? \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">Matt Cohen\u003c/a> wanted us to come to \u003ca href=\"https://www.facebook.com/#!/OffTheGridSF\">Off the Grid\u003c/a>, but we weren't that ambitious because we both had day jobs,\" says Lam. She was a project manager for Marin company, Republic of Tea, and has since quit to devote herself completely to Toasty Melts. Rando is still at his day job. \"We heard rumblings last year that the permit process was going to change. So last September, we finally started looking for a food truck to transition to,\" says Lam.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just this past March, they finally debuted their shiny new bright red food truck, ready to take on the already crowded food truck space. \u003c/p>\n\u003cp>\u003cstrong>But here's the kicker:\u003c/strong> neither of them have any professional culinary experience. None! And that’s exactly how they came upon the decision to focus solely on the simplistic grilled cheese sandwich. \u003c/p>\n\u003cblockquote>\u003cp>\"There's no way we could do something fancier. It was definitely something we could execute. If we could do it, anyone could do it! It was the most realistic food avenue for us to take. But it's also very versatile. We could be creative with the grilled cheese sandwiches and blend products to make different variations.\"\u003c/p>\u003c/blockquote>\n\u003cp>This simple sandwich requires no special equipment. They make the sandwiches on the truck's grill, cooking them up evenly to a perfect golden brown. \u003c/p>\n\u003cp>I tried their two signature sandwiches: The ABC, which has thin apple slices, bacon from \u003ca href=\"http://www.zoesmeats.com/\">Zoe's Meats\u003c/a> and cheddar cheese; and the 3 Cheese, made up of smoked gouda, jack and cheddar cheeses. Both were served on \u003ca href=\"http://www.panoramabaking.com/\">Panorama bread\u003c/a>, made locally in San Francisco. Most of the cheeses they use are from \u003ca href=\"http://www.kerrygold.com/\">Kerrygold\u003c/a>. \u003c/p>\n\u003cp>Both sandwiches had the perfect amount of toastiness: golden brown in color with the right amount of crunch. But the interior of the bread was also soft and pillowy with just enough buttery goodness.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/grilledcheese.jpg\" alt=\"3 Cheese - grilled cheese sandwich\" title=\"3 Cheese - grilled cheese sandwich\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27378\">\u003c/p>\n\u003cp>The 3 Cheese stood out because it was amazing to me how distinctive all three cheeses were even when melted together. The jack cheese was smooth and creamy, the cheddar gave it the classic flavor, and the gouda provided a wonderfully sharp punch that made it stand out. I absolutely loved it. \u003c/p>\n\u003cp>I have to admit, though, that I wanted more from the ABC. The best thing about it was the thinly sliced apples, which gave the sandwich additional texture and a subtly sweet contrast in flavor. The bacon, unfortunately, was a bit dry and rubbery. I would've loved if it were more crunchy. And I longed for a cheese with a tad more flavor. The jack cheese just couldn't hold its own.\u003c/p>\n\u003cp>Regardless, their sandwiches are still worth going back for, especially if you’ve got a hankering for a good grilled cheese. They are fresh, contain quality ingredients, are perfectly toasted + gooey, affordable at $4-$6 a pop, and easier than making it yourself. \u003c/p>\n\u003cblockquote>\u003cp>\"Who would want to shred and blend three different cheeses for one grilled cheese at home? We also provide the novelty and the convenience,\" says Lam.\u003c/p>\u003c/blockquote>\n\u003cp>For now, you can find them at \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> on alternating Mondays at Civic Center Plaza and on alternating Tuesdays at UN Plaza, along with possible regular stops in San Mateo and Brisbane. Lam wants to have a firm presence in San Francisco, though, despite the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/04/food-trucks-with-japacurry-it-should-be-all-about-the-food/\">food truck permit drama\u003c/a> that seems to happen frequently these days. \u003c/p>\n\u003cblockquote>\u003cp>\"We're going to continue to pursue all our permits for various locations in San Francisco. And Alex and I would love to expand our menu at some point. For now, it's just the one truck. My Dad owned a restaurant and I don't know if I really want to own a brick and mortar restaurant. This one truck takes every ounce of my energy!\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.toastymelts.com/\">Toasty Melts\u003c/a>\u003cbr>\n\u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> Mondays and Tuesdays & other various locations pending\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/toastymelts\">@ToastyMelts\u003c/a>\u003cbr>\nFacebook.com: \u003ca href=\"https://www.facebook.com/pages/Toasty-Melts/153580247998073\">Toasty Melts\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Artisan Kitchen in Richmond: A Cooperative Cooking Space",
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"content": "\u003cp>Nascent Bay Area food producers say one of the biggest hurdles they face in growing their budding businesses is finding a commercial kitchen to work out of that meets their needs.\u003c/p>\n\u003cp>San Francisco has \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>'s incubator kitchen, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/26/mission-reinvention-food-businesses-buck-recession/\">street eats, underground food folk, and pop-up restaurant types\u003c/a> work out of places like \u003ca href=\"http://www.lavictoriabakery.com/\">La Victoria Bakery\u003c/a>, while thriving food enterprises such as \u003ca href=\"http://bluechairfruit.com/\">Blue Chair Fruit\u003c/a> have found a home in the kitchen that houses \u003ca href=\"http://www.gracestreetcatering.com/\">Grace Street Catering\u003c/a> in Oakland.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/artisan.cafe_.kitchen.jpg\" alt=\"The Artisan Kitchen. Photo by Sarah Henry\" title=\"The Artisan Kitchen. Photo by Sarah Henry\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27105\">\u003cbr>\n\u003cem>The Artisan Kitchen. Photo by Sarah Henry\u003c/em>\u003c/p>\n\u003cp>Less well-known is a commercial kitchen work space in Richmond, which gets rave reviews from the emerging and established food companies who work their day and night. \u003ca href=\"http://www.artisankitchen.org/index.html\">The Artisan Kitchen\u003c/a> is currently home to \u003ca href=\"http://lettuceeatkale.com/2009/street-cart-cuisine-think-global-eat-local/\">two food truck businesses\u003c/a>, a few baked goods companies that sell at local farmers' markets and stores, including \u003ca href=\"http://eastbayethniceats.com/2010/11/14/la-fleur-de-lyon-caters-to-the-east-bays-francophilia/\">Guy Birenbaum the French pastry chef\u003c/a> behind \u003ca href=\"http://www.homecook.me/lafleurdelyon\">La Fleur De Lyon\u003c/a>, and a gourmet popcorn producer.\u003c/p>\n\u003cp>Tenants, there are around 12-15 at any one time, say the cooperative kitchen space gets high marks for organization, cleanliness, design, layout, light, and equipment -- as well as a communal vibe conducive to getting the job done.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Artisan Kitchen is the brainchild of seasoned chef \u003ca href=\"http://www.baycrossings.com/dispnews.asp?id=2067\">Liane Ingham\u003c/a>, who says she'd worked in her share of substandard kitchens and wanted better for her brethren in the culinary community. \"I love the energy and enthusiasm of start-up artisans who want to produce their own recipes and try something new they're passionate about,\" says Ingham, who opened the kitchen in 2009.\u003c/p>\n\u003cp>Six month after getting the kitchen up and running she opened a cafe out front because she couldn't find anywhere in the surrounding community to buy healthy, fresh food. The cafe sells seasonal salads, sandwiches, and savory and sweet baked goods made from locally-sourced, organic ingredients, along with Peet's Coffee. Early birds can swing by for free range eggs or oatmeal with blueberries for breakfast.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.contracostatimes.com/ci_12985635\">Artisan Cafe\u003c/a> is popular among local business and home-based workers, with its industrial-modern feel, communal tables, and outdoor seating. It's a sunny spot in an otherwise nondescript Marina Bay office park.\u003c/p>\n\u003cp>Ingham runs her own catering company out of the kitchen and says it's been a pleasure to do business in Richmond, with none of the bureaucratic hassles small food companies grumble about in, say, neighboring \u003ca href=\"http://lettuceeatkale.com/2010/street-food-scene-mostly-bypasses-berkeley/\">Berkeley\u003c/a>. She notes that since she set up shop new food businesses, such as \u003ca href=\"http://www.galaxydesserts.com/html/Intro_page.html\">Galaxy Desserts\u003c/a>, have moved in. Her business model (about 60 percent of her income comes from the kitchen, 40 percent from the cafe) has worked so well she's looking to replicated it in Oakland later this year. \u003c/p>\n\u003cp>\"Liane chooses the tenants carefully,\" says Gail Lillian of \u003ca href=\"http://libasf.com/\">Liba\u003c/a>, who roams around the Bay Area in a lime green truck peddling her popular falafel. \"We're all small, boutique-y businesses who work well together and share a sense of integrity in our product.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/4309538171/in/set-72157623172882119/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/liba-falafel.jpg\" alt=\"Gail Lillian in front of her Liba Falafel truck\" title=\"Gail Lillian in front of her Liba Falafel truck\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27008\">\u003c/a>\u003cbr>\n\u003cem>Gail Lillian in front of her Liba Falafel truck. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Some tenants find the location central, if business takes them between the East Bay and Marin, though that's not the case for Lillian, who counts the extra 15 minutes of freeway driving as one of the few downsides of the location. Fellow food trucker Kate McEachern, of \u003ca href=\"http://cupkatesbakery.com/\">CupKates\u003c/a>, adds that additional permits (since the kitchen is housed in Contra Costa County) is an extra inconvenience and expense, but both agree these are minor quibbles in the grand scheme of running a food business here.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ancientorganics.com/\">Ancient Organics\u003c/a>, which makes Ghee, called The Artisan Kitchen home for about three years, before moving to their own kitchen in West Berkeley recently. \"Our company had grown to a size where we simply needed our own space designed for our needs,\" explains Matteo Girard Maxon, who echoes other tenants when he says The Artisan Kitchen stood out when he and his partner were looking for a space. \"But the level of professionalism at The Artisan Kitchen is special. Everyone is focused on building their business. We just outgrew it or we'd still be there.\"\u003c/p>\n\u003cp>For the pair behind \u003ca href=\"http://www.ccmade.com/home\">CC Made\u003c/a>, who sell gourmet caramel popcorn, affordability was also a factor. \"The Artisan Kitchen had a good price structure that was clear and concise,\" says co-owner Cassandra Chen. \"I had been to some kitchens and the pricing at most of these places was confusing and high.\" Ingham charges either an hourly rate for a shared space or a set fee for your own station for producers who book a block of time each week.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/megan-gordon.artisan.kitchen.jpg\" alt=\"Megan Gordon - owner Marge Bakery and BAB blogger. Photo by Sarah Henry\" title=\"Megan Gordon - owner Marge Bakery and BAB blogger. Photo by Sarah Henry\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27106\">\u003cbr>\n\u003cem>Megan Gordon, owner of Marge Bakery and BAB blogger. Photo by Sarah Henry\u003c/em>\u003c/p>\n\u003cp>Adds newcomer and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/megangordon/\">BAB contributor Megan Gordon\u003c/a> of \u003ca href=\"http://www.margebakery.com/\">Marge Bakery\u003c/a>. \"the other folks are driven, inspiring entrepreneurs who I've already learned a lot from. It's a nice community -- not just a place to come and throw together some dough.\"\u003c/p>\n\u003cp>Cupcake queen McEachern concurs. \"Having other professionals in the kitchen was a huge help when I first started,\" she says. \"More experienced chefs can troubleshoot when things inevitably go wrong. Plus, even professionals need to borrow a cup of sugar from their neighbor occasionally.\"\u003c/p>\n\u003cp>For owner Ingham the benefits go beyond business: \u003c/p>\n\u003cblockquote>\u003cp>\"Even though the economy has been bad it's a great feeling to have a place for artisans so they can create and fulfill their dreams -- and make a good living doing so.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.artisankitchen.org/\">The Artisan Kitchen and Cafe\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=The+Artisan+Kitchen+and+Cafe+865+Marina+Bay+Parkway+Richmond+CA+94804&aq=&sll=37.0625,-95.677068&sspn=37.052328,66.533203&ie=UTF8&hq=The+Artisan+Kitchen+and+Cafe&hnear=845-865+Marina+Bay+Pkwy,+Richmond,+California+94804&ll=37.919335,-122.34699&spn=0.009022,0.016243&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n865 Marina Bay Parkway\u003cbr>\nRichmond CA 94804\u003cbr>\nPhone: 510-235-2323\u003cbr>\nHours: Mon-Fri, 7:30am - 5pm\u003c/p>\n\n",
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"excerpt": "Learn why local food producers give \u003cem>The Artisan Kitchen\u003c/em>, a commercial, cooperative cooking space in Richmond, high marks as a place to build their budding businesses.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Nascent Bay Area food producers say one of the biggest hurdles they face in growing their budding businesses is finding a commercial kitchen to work out of that meets their needs.\u003c/p>\n\u003cp>San Francisco has \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>'s incubator kitchen, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/26/mission-reinvention-food-businesses-buck-recession/\">street eats, underground food folk, and pop-up restaurant types\u003c/a> work out of places like \u003ca href=\"http://www.lavictoriabakery.com/\">La Victoria Bakery\u003c/a>, while thriving food enterprises such as \u003ca href=\"http://bluechairfruit.com/\">Blue Chair Fruit\u003c/a> have found a home in the kitchen that houses \u003ca href=\"http://www.gracestreetcatering.com/\">Grace Street Catering\u003c/a> in Oakland.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/artisan.cafe_.kitchen.jpg\" alt=\"The Artisan Kitchen. Photo by Sarah Henry\" title=\"The Artisan Kitchen. Photo by Sarah Henry\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27105\">\u003cbr>\n\u003cem>The Artisan Kitchen. Photo by Sarah Henry\u003c/em>\u003c/p>\n\u003cp>Less well-known is a commercial kitchen work space in Richmond, which gets rave reviews from the emerging and established food companies who work their day and night. \u003ca href=\"http://www.artisankitchen.org/index.html\">The Artisan Kitchen\u003c/a> is currently home to \u003ca href=\"http://lettuceeatkale.com/2009/street-cart-cuisine-think-global-eat-local/\">two food truck businesses\u003c/a>, a few baked goods companies that sell at local farmers' markets and stores, including \u003ca href=\"http://eastbayethniceats.com/2010/11/14/la-fleur-de-lyon-caters-to-the-east-bays-francophilia/\">Guy Birenbaum the French pastry chef\u003c/a> behind \u003ca href=\"http://www.homecook.me/lafleurdelyon\">La Fleur De Lyon\u003c/a>, and a gourmet popcorn producer.\u003c/p>\n\u003cp>Tenants, there are around 12-15 at any one time, say the cooperative kitchen space gets high marks for organization, cleanliness, design, layout, light, and equipment -- as well as a communal vibe conducive to getting the job done.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Artisan Kitchen is the brainchild of seasoned chef \u003ca href=\"http://www.baycrossings.com/dispnews.asp?id=2067\">Liane Ingham\u003c/a>, who says she'd worked in her share of substandard kitchens and wanted better for her brethren in the culinary community. \"I love the energy and enthusiasm of start-up artisans who want to produce their own recipes and try something new they're passionate about,\" says Ingham, who opened the kitchen in 2009.\u003c/p>\n\u003cp>Six month after getting the kitchen up and running she opened a cafe out front because she couldn't find anywhere in the surrounding community to buy healthy, fresh food. The cafe sells seasonal salads, sandwiches, and savory and sweet baked goods made from locally-sourced, organic ingredients, along with Peet's Coffee. Early birds can swing by for free range eggs or oatmeal with blueberries for breakfast.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.contracostatimes.com/ci_12985635\">Artisan Cafe\u003c/a> is popular among local business and home-based workers, with its industrial-modern feel, communal tables, and outdoor seating. It's a sunny spot in an otherwise nondescript Marina Bay office park.\u003c/p>\n\u003cp>Ingham runs her own catering company out of the kitchen and says it's been a pleasure to do business in Richmond, with none of the bureaucratic hassles small food companies grumble about in, say, neighboring \u003ca href=\"http://lettuceeatkale.com/2010/street-food-scene-mostly-bypasses-berkeley/\">Berkeley\u003c/a>. She notes that since she set up shop new food businesses, such as \u003ca href=\"http://www.galaxydesserts.com/html/Intro_page.html\">Galaxy Desserts\u003c/a>, have moved in. Her business model (about 60 percent of her income comes from the kitchen, 40 percent from the cafe) has worked so well she's looking to replicated it in Oakland later this year. \u003c/p>\n\u003cp>\"Liane chooses the tenants carefully,\" says Gail Lillian of \u003ca href=\"http://libasf.com/\">Liba\u003c/a>, who roams around the Bay Area in a lime green truck peddling her popular falafel. \"We're all small, boutique-y businesses who work well together and share a sense of integrity in our product.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/4309538171/in/set-72157623172882119/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/liba-falafel.jpg\" alt=\"Gail Lillian in front of her Liba Falafel truck\" title=\"Gail Lillian in front of her Liba Falafel truck\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27008\">\u003c/a>\u003cbr>\n\u003cem>Gail Lillian in front of her Liba Falafel truck. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Some tenants find the location central, if business takes them between the East Bay and Marin, though that's not the case for Lillian, who counts the extra 15 minutes of freeway driving as one of the few downsides of the location. Fellow food trucker Kate McEachern, of \u003ca href=\"http://cupkatesbakery.com/\">CupKates\u003c/a>, adds that additional permits (since the kitchen is housed in Contra Costa County) is an extra inconvenience and expense, but both agree these are minor quibbles in the grand scheme of running a food business here.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ancientorganics.com/\">Ancient Organics\u003c/a>, which makes Ghee, called The Artisan Kitchen home for about three years, before moving to their own kitchen in West Berkeley recently. \"Our company had grown to a size where we simply needed our own space designed for our needs,\" explains Matteo Girard Maxon, who echoes other tenants when he says The Artisan Kitchen stood out when he and his partner were looking for a space. \"But the level of professionalism at The Artisan Kitchen is special. Everyone is focused on building their business. We just outgrew it or we'd still be there.\"\u003c/p>\n\u003cp>For the pair behind \u003ca href=\"http://www.ccmade.com/home\">CC Made\u003c/a>, who sell gourmet caramel popcorn, affordability was also a factor. \"The Artisan Kitchen had a good price structure that was clear and concise,\" says co-owner Cassandra Chen. \"I had been to some kitchens and the pricing at most of these places was confusing and high.\" Ingham charges either an hourly rate for a shared space or a set fee for your own station for producers who book a block of time each week.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/megan-gordon.artisan.kitchen.jpg\" alt=\"Megan Gordon - owner Marge Bakery and BAB blogger. Photo by Sarah Henry\" title=\"Megan Gordon - owner Marge Bakery and BAB blogger. Photo by Sarah Henry\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27106\">\u003cbr>\n\u003cem>Megan Gordon, owner of Marge Bakery and BAB blogger. Photo by Sarah Henry\u003c/em>\u003c/p>\n\u003cp>Adds newcomer and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/megangordon/\">BAB contributor Megan Gordon\u003c/a> of \u003ca href=\"http://www.margebakery.com/\">Marge Bakery\u003c/a>. \"the other folks are driven, inspiring entrepreneurs who I've already learned a lot from. It's a nice community -- not just a place to come and throw together some dough.\"\u003c/p>\n\u003cp>Cupcake queen McEachern concurs. \"Having other professionals in the kitchen was a huge help when I first started,\" she says. \"More experienced chefs can troubleshoot when things inevitably go wrong. Plus, even professionals need to borrow a cup of sugar from their neighbor occasionally.\"\u003c/p>\n\u003cp>For owner Ingham the benefits go beyond business: \u003c/p>\n\u003cblockquote>\u003cp>\"Even though the economy has been bad it's a great feeling to have a place for artisans so they can create and fulfill their dreams -- and make a good living doing so.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.artisankitchen.org/\">The Artisan Kitchen and Cafe\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=The+Artisan+Kitchen+and+Cafe+865+Marina+Bay+Parkway+Richmond+CA+94804&aq=&sll=37.0625,-95.677068&sspn=37.052328,66.533203&ie=UTF8&hq=The+Artisan+Kitchen+and+Cafe&hnear=845-865+Marina+Bay+Pkwy,+Richmond,+California+94804&ll=37.919335,-122.34699&spn=0.009022,0.016243&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n865 Marina Bay Parkway\u003cbr>\nRichmond CA 94804\u003cbr>\nPhone: 510-235-2323\u003cbr>\nHours: Mon-Fri, 7:30am - 5pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Curry Up Now Food Truck is Officially a Restaurant",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/seating.jpg\" alt=\"Curry Up Now restaurant interior\" title=\"Curry Up Now restaurant interior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26465\">\u003c/p>\n\u003cp>The popular Indian food truck \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Curry Up Now\u003c/a> has hit the big time. Their first brick and mortar restaurant opened this past Saturday in downtown San Mateo to \u003ca href=\"http://curryupnow.posterous.com/love-our-fans-theyve-been-lining-up?ref=nf\">long lines out the door\u003c/a>. Fortunately, they invited some friends, family and food bloggers for a sneak peak the day before they opened to the public. \u003c/p>\n\u003cp>“Everything’s the same except now we have a restaurant,” said staffer, Jessica Hui. Their four food trucks will continue serving their versions of Indian street food all over the Bay Area. “The restaurant is more of a sit down place to eat, whereas the trucks are for people who just want to grab and go,” although takeout is always an option at the restaurant as well. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/menu-counter.jpg\" alt=\"Counter and menu at Curry Up Now restaurant\" title=\"Counter and menu at Curry Up Now restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26467\">\u003c/p>\n\u003cp>Customers order from the oversized menu on the wall and pay at the counter. You then scribble your name on one of the mini chalkboards they’ll give you, and take it to your table so the food can be delivered to you there. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The menu looks almost like a mural, becoming a focal point for the entire room. “The fonts on the chalkboard menu are inspired by hit \u003ca href=\"http://en.wikipedia.org/wiki/Bollywood\">Bollywood\u003c/a> movies,” says owner Rana Kapoor. That, along with their newly redesigned pink and orange logo, add a pop of color and character to the otherwise clean, simple, yet comfortable setting. And there is definitely an urban feel from the distressed wood and brushed metal accents that is on par with their street food roots. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/blackboard-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/blackboard-menu.jpg\" alt=\"blackboard menu at Curry Up Now restaurant\" title=\"blackboard menu at Curry Up Now restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26469\">\u003c/a>\u003c/p>\n\u003cp>The menu is almost identical to what you’d find on one of their trucks, including fan favorites like Chicken Tikka Masala Burritos, Kathi Rolls, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Deconstructed Samosas\u003c/a>. They plan to do different specials everyday to change things up a bit.\u003c/p>\n\u003cp>The biggest differences are the selection of Thalis, which are like dinner/lunch plates, and include saffron basmati rice and parantha (a sort of flatbread) and small salad. Diners choose from either two or three items from the list of options, which include Kadhai chicken, paneer or tofu, and Keema Matar Aloo. Fans of the Curry Up Now trucks and those familiar with Indian food will have no problem maneuvering through the menu. Those who aren’t will need some handholding from the friendly staff.\u003c/p>\n\u003cp>The other difference from the truck is the addition of a kids menu. Since this is a suburban brick and mortar joint, the need for this was obvious. “I didn’t know what to put on the kids menu so I asked my kids what I should do,” says Kapoor. “They said, ‘Mom, just serve them what you serve us!’” Hence the three options of either a quesadilla, Tandoori chicken or paneer, or Kathi Roll, and a side order of fries or broccoli.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chix-parantha-quesadillix.jpg\" alt=\"Chicken Parantha Quesadillix with yogurt\" title=\"Chicken Parantha Quesadillix with yogurt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26471\">\u003cbr>\n\u003cem>Chicken Parantha Quesadillix with yogurt\u003c/em>\u003c/p>\n\u003cp>Like any other restaurant, there’s no point in judging the food on the very first day of operation, but I’m glad to say all the items I ordered were completely consistent with the taste and quality of the food on any of their trucks, including the Chana Masala, a spicy stew of chickpeas and classic Indian spices, and the Chicken Parantha Quesadillix with yogurt on the side and that famous green sauce.\u003c/p>\n\u003cp>Curry Up Now’s over 4000 \u003ca href=\"https://www.facebook.com/curryupnow\">Facebook\u003c/a> and almost 6000 \u003ca href=\"http://twitter.com/#!/CurryUpNow\">Twitter\u003c/a> followers will surely be excited at the thought of grabbing a Kathi Roll whenever they want now. And with a stable location, new fans won’t have to have a Twitter account to find their food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=129+South+B+Street,+San+Mateo,+CA&aq=0&sll=37.598187,-122.250878&sspn=0.545121,1.260681&ie=UTF8&hq=&hnear=129+S+B+St,+San+Mateo,+California+94401&ll=37.567321,-122.323472&spn=0.008521,0.019698&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n129 South B Street\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n650-477-1001\u003cbr>\n\u003cstrong>Restaurant Hours:\u003c/strong> Tuesday-Sunday, 11am-10pm\u003cbr>\n\u003ca href=\"https://www.facebook.com/curryupnow\">Facebook.com/curryupnow\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/#!/CurryUpNow\">@curryupnow\u003c/a>\u003c/p>\n\n",
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"excerpt": "The popular Indian food truck \u003cem>Curry Up Now\u003c/em> has hit the big time. Their first brick and mortar restaurant opened this past Saturday in downtown San Mateo to long lines out the door. Fortunately, they invited some friends, family and food bloggers for a sneak peak the day before they opened to the public.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/seating.jpg\" alt=\"Curry Up Now restaurant interior\" title=\"Curry Up Now restaurant interior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26465\">\u003c/p>\n\u003cp>The popular Indian food truck \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Curry Up Now\u003c/a> has hit the big time. Their first brick and mortar restaurant opened this past Saturday in downtown San Mateo to \u003ca href=\"http://curryupnow.posterous.com/love-our-fans-theyve-been-lining-up?ref=nf\">long lines out the door\u003c/a>. Fortunately, they invited some friends, family and food bloggers for a sneak peak the day before they opened to the public. \u003c/p>\n\u003cp>“Everything’s the same except now we have a restaurant,” said staffer, Jessica Hui. Their four food trucks will continue serving their versions of Indian street food all over the Bay Area. “The restaurant is more of a sit down place to eat, whereas the trucks are for people who just want to grab and go,” although takeout is always an option at the restaurant as well. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/menu-counter.jpg\" alt=\"Counter and menu at Curry Up Now restaurant\" title=\"Counter and menu at Curry Up Now restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26467\">\u003c/p>\n\u003cp>Customers order from the oversized menu on the wall and pay at the counter. You then scribble your name on one of the mini chalkboards they’ll give you, and take it to your table so the food can be delivered to you there. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu looks almost like a mural, becoming a focal point for the entire room. “The fonts on the chalkboard menu are inspired by hit \u003ca href=\"http://en.wikipedia.org/wiki/Bollywood\">Bollywood\u003c/a> movies,” says owner Rana Kapoor. That, along with their newly redesigned pink and orange logo, add a pop of color and character to the otherwise clean, simple, yet comfortable setting. And there is definitely an urban feel from the distressed wood and brushed metal accents that is on par with their street food roots. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/blackboard-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/blackboard-menu.jpg\" alt=\"blackboard menu at Curry Up Now restaurant\" title=\"blackboard menu at Curry Up Now restaurant\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26469\">\u003c/a>\u003c/p>\n\u003cp>The menu is almost identical to what you’d find on one of their trucks, including fan favorites like Chicken Tikka Masala Burritos, Kathi Rolls, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/10/food-trucks-curry-up-now-is-here-to-stay/\">Deconstructed Samosas\u003c/a>. They plan to do different specials everyday to change things up a bit.\u003c/p>\n\u003cp>The biggest differences are the selection of Thalis, which are like dinner/lunch plates, and include saffron basmati rice and parantha (a sort of flatbread) and small salad. Diners choose from either two or three items from the list of options, which include Kadhai chicken, paneer or tofu, and Keema Matar Aloo. Fans of the Curry Up Now trucks and those familiar with Indian food will have no problem maneuvering through the menu. Those who aren’t will need some handholding from the friendly staff.\u003c/p>\n\u003cp>The other difference from the truck is the addition of a kids menu. Since this is a suburban brick and mortar joint, the need for this was obvious. “I didn’t know what to put on the kids menu so I asked my kids what I should do,” says Kapoor. “They said, ‘Mom, just serve them what you serve us!’” Hence the three options of either a quesadilla, Tandoori chicken or paneer, or Kathi Roll, and a side order of fries or broccoli.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chix-parantha-quesadillix.jpg\" alt=\"Chicken Parantha Quesadillix with yogurt\" title=\"Chicken Parantha Quesadillix with yogurt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26471\">\u003cbr>\n\u003cem>Chicken Parantha Quesadillix with yogurt\u003c/em>\u003c/p>\n\u003cp>Like any other restaurant, there’s no point in judging the food on the very first day of operation, but I’m glad to say all the items I ordered were completely consistent with the taste and quality of the food on any of their trucks, including the Chana Masala, a spicy stew of chickpeas and classic Indian spices, and the Chicken Parantha Quesadillix with yogurt on the side and that famous green sauce.\u003c/p>\n\u003cp>Curry Up Now’s over 4000 \u003ca href=\"https://www.facebook.com/curryupnow\">Facebook\u003c/a> and almost 6000 \u003ca href=\"http://twitter.com/#!/CurryUpNow\">Twitter\u003c/a> followers will surely be excited at the thought of grabbing a Kathi Roll whenever they want now. And with a stable location, new fans won’t have to have a Twitter account to find their food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=129+South+B+Street,+San+Mateo,+CA&aq=0&sll=37.598187,-122.250878&sspn=0.545121,1.260681&ie=UTF8&hq=&hnear=129+S+B+St,+San+Mateo,+California+94401&ll=37.567321,-122.323472&spn=0.008521,0.019698&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n129 South B Street\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n650-477-1001\u003cbr>\n\u003cstrong>Restaurant Hours:\u003c/strong> Tuesday-Sunday, 11am-10pm\u003cbr>\n\u003ca href=\"https://www.facebook.com/curryupnow\">Facebook.com/curryupnow\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/#!/CurryUpNow\">@curryupnow\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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},
"closealltabs": {
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
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"order": 9
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"meta": {
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"source": "WNYC"
},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"hidden-brain": {
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"order": 15
},
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"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
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"order": 18
},
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},
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"id": "latino-usa",
"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"meta": {
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"rss": "https://rss.art19.com/masters-of-scale"
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},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
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},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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