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"disqusTitle": "#50BestTalks: Voices of Change Highlights",
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"content": "\u003cp>On Wednesday, September 12, six of the world's greatest chefs descended on San Francisco with Miele and \u003ca href=\"https://www.theworlds50best.com/\">World's 50 Best Restaurants\u003c/a> for the \u003ca href=\"https://www.theworlds50best.com/blog/News/dominique-crenn-virgilio-martinez-discover-the-line-up-50besttalks-san-francisco.html\">#50BestTalks\u003c/a>. This special panel session is all about amplifying messages from top chefs from around the world, covering an array of topics \"from biodiversity to human diversity from challenging stereotypes and preconceptions to becoming agents of social change.\"\u003c/p>\n\u003cp>According to William Drew, the 50 Best's group editor, \"We see ourselves as a platform for change. Chefs and restaurateurs can create change, or inspire it, more than we can. We can amplify the message they put out because we have the luxury of having an audience that we gained through the list, but we want to be about more than that.\"\u003c/p>\n\u003cp>Here are some highlights from each chef's presentation, the Q&A panel, and conversations with a few of the chefs after #50BestTalks wrapped up:\u003c/p>\n\u003ch2>Gaggan Anand\u003c/h2>\n\u003cp>\u003cb>From his talk:\u003c/b>\u003cbr>\n\"Food is the real hero, not the chefs. We are the best orchestras. We can do whatever we want, but, in the end, if the music is not good enough, we will never have customers.\"\u003c/p>\n\u003cp>\"So we have restaurants all over Asia, and there is a new movement out there, which is, yes, we are 20, 40, years late, but we are catching up fast. It is exactly like the Olympics, like music, exactly like everything else in today's world--we might have started late, but we are fast.\"\u003c/p>\n\u003ch2>Lara Gilmore\u003c/h2>\n\u003cfigure id=\"attachment_130371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130371\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/50Best-1385.jpg\" alt=\"Lara Gilmore from Osteria Francescana, 2018's World's Best Restaurant.\" width=\"1920\" height=\"1304\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-1200x815.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-1180x801.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-960x652.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-520x353.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lara Gilmore from Osteria Francescana, 2018's World's Best Restaurant. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>From her talk:\u003c/b>\u003cbr>\n\"We understood that a good meal in a beautiful space and a welcoming environment can actually change a community. And what if more places like this were more accessible to more people? In April 2016, we founded Food for Soul to empower communities, to fight against food waste and end social isolation. We, all of us in hospitality, what we do matters. We cook, we welcome, we share, we restore, we care, we do. And actually, just by doing, by taking action, maybe we can make the world a little bit of a better place, or at least a more delicious one.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Expansion outside of Europe for Food for Soul?\u003c/b>\u003cbr>\n\"We are actually working on that and that's one of the reasons why I'm here in San Francisco! We do have this expansion plan to come to the United States, and right now we've been scouting different cities--one of them is San Francisco and the other is Oakland. Not only because there seems to be a lot of need, but also there seems to be a lot of interest in bringing chefs together and communities together, not only to fight food waste but also to bring dignity to the existing model of community kitchens. I visited so many yesterday and they're doing incredible work everywhere: St. Anthony's, Martins, Sister Brown, they're all doing amazing projects. We don't want to come in and take anyone's space. We're very small and very focused on doing something in particular, but we'd love to add to the dialogue and see if we can participate and share that space.\"\u003c/p>\n\u003cp>\u003cb>Burnout in the restaurant industry and self-care tips for people in it?\u003c/b>\u003cbr>\n\"Working on projects is kind of an antidote for burnout. When you get out of your kitchen and get out of that routine, it's a breath of fresh air and you do things differently and you engage with different people and your objectives are different and I think that's really good for chefs. It's good for chefs, good for hospitality, good for anyone who's working in the office to get engaged in another way and in a different kind of hospitality or different kind of restaurant situation or different food program. Whether it's farming or selling things in a market or working in a community kitchen or campaigning for better laws for sustainable fishing or whatever it is. We need to change our routines or burnout can happen really quickly. When you just start to focus on one thing, it can get dangerous.\"\u003c/p>\n\u003ch2>Virgilio Martínez\u003c/h2>\n\u003cp>\u003cb>From his talk:\u003c/b>\u003cbr>\n\"There is a megadiversity out there we know nothing about and which we are losing every day. There is no time to waste. We should at this point not miss one detail. I must insist, just surrender to the possibility of not knowing for it to be an experience of exploration that never ends.\"\u003c/p>\n\u003ch2>Daniela Soto-Innes and Enrique Olvera\u003c/h2>\n\u003cp>\u003cb>From their talk:\u003c/b>\u003cbr>\n\"Food migrates easily and I think it's an easy and simple way of having that conversation about how migration is good not only for people but for food.\"\u003c/p>\n\u003cp>\u003cb>From the Q&A:\u003c/b>\u003cbr>\n\"Travel teaches you that you don't know absolutely anything. When we moved to New York we tried to use the same ingredients that we used in Mexico, and we were not happy. Just learning about what you have around you is the best.\"\u003c/p>\n\u003ch2>Dominique Crenn\u003c/h2>\n\u003cfigure id=\"attachment_130370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130370\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/50Best-1369.jpg\" alt=\"William Drew and Dominique Crenn at #50BestTalks.\" width=\"1920\" height=\"1302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-1020x692.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-1200x814.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-1180x800.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-960x651.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-520x353.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">William Drew and Dominique Crenn at #50BestTalks. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>From her talk:\u003c/b>\u003cbr>\n\"Humanity is the ultimate community. And it encompasses the entire globe and stretches beyond Europe, Asia and North America. A restaurant no longer needs to be in a major city to make an impact globally.\"\u003c/p>\n\u003cp>\"We must encourage everyone to be their own voice, free of any influence. Don't apologize for your thoughts out of fear or hesitate to speak because you might be judged.\"\u003c/p>\n\u003cp>\u003cb>Updates on the upcoming Boutique Crenn?\u003c/b>\u003cbr>\n\"Next year! We finished the design and are going to break ground in the next few weeks, next month, maybe. I'm very excited about it because I think it's going to bring the community together. It's going to be a patisserie, boulangerie, a coffee bar, and we're going to bring art and fashion together. We want everyone to come! I think it's a very exciting project, and we want to help teach people how to not waste things. At the coffee bar, we want everyone to bring their own cup. At the food area, we want people to bring their own container, or we're going to sell things in glass or where they can serve their food. It's tricky because we want to open something that is convenient but we also have to educate the population on how to do things properly, no straw, no plastic, no BS.\"\u003c/p>\n\u003ch2>Small Bites at Angler, the New Kid in Town\u003c/h2>\n\u003cp>After these six chefs spoke and answered some questions from the panel host and audience, a bus took attendees to Angler for a preview with small bites. \u003ca href=\"https://www.anglerrestaurants.com/san-francisco\">Angler\u003c/a>, a new restaurant opening in San Francisco later this month, served up a sea-life focused menu of delicious items.\u003c/p>\n\u003cfigure id=\"attachment_130411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130411\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/50Best-1410.jpg\" alt=\"Angler's caviar roll.\" width=\"1920\" height=\"1198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-1020x636.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-1200x749.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-1180x736.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-960x599.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-520x324.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Angler's caviar roll. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Amongst the treats coming out were salty caviar pearls on top of a fluffy Parker roll, fresh sea urchin served in the half shell, antelope tartare, and more. Mark your calendars; they are accepting reservations starting September 25th!\u003c/p>\n\u003cfigure id=\"attachment_130412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130412\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/50Best-1486.jpg\" alt=\"A chef at Angler plating a sumptuous appetizer.\" width=\"1920\" height=\"1210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-1200x756.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-1180x744.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-960x605.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-520x328.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chef at Angler plating a sumptuous appetizer. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And thank you to Relevance International for extending the invite to KQED Food for the #50BestTalks.\u003c/p>\n\n",
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"excerpt": "This Wednesday, six of the world's greatest chefs descended on San Francisco with Miele and World's 50 Best Restaurants for the #50BestTalks.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On Wednesday, September 12, six of the world's greatest chefs descended on San Francisco with Miele and \u003ca href=\"https://www.theworlds50best.com/\">World's 50 Best Restaurants\u003c/a> for the \u003ca href=\"https://www.theworlds50best.com/blog/News/dominique-crenn-virgilio-martinez-discover-the-line-up-50besttalks-san-francisco.html\">#50BestTalks\u003c/a>. This special panel session is all about amplifying messages from top chefs from around the world, covering an array of topics \"from biodiversity to human diversity from challenging stereotypes and preconceptions to becoming agents of social change.\"\u003c/p>\n\u003cp>According to William Drew, the 50 Best's group editor, \"We see ourselves as a platform for change. Chefs and restaurateurs can create change, or inspire it, more than we can. We can amplify the message they put out because we have the luxury of having an audience that we gained through the list, but we want to be about more than that.\"\u003c/p>\n\u003cp>Here are some highlights from each chef's presentation, the Q&A panel, and conversations with a few of the chefs after #50BestTalks wrapped up:\u003c/p>\n\u003ch2>Gaggan Anand\u003c/h2>\n\u003cp>\u003cb>From his talk:\u003c/b>\u003cbr>\n\"Food is the real hero, not the chefs. We are the best orchestras. We can do whatever we want, but, in the end, if the music is not good enough, we will never have customers.\"\u003c/p>\n\u003cp>\"So we have restaurants all over Asia, and there is a new movement out there, which is, yes, we are 20, 40, years late, but we are catching up fast. It is exactly like the Olympics, like music, exactly like everything else in today's world--we might have started late, but we are fast.\"\u003c/p>\n\u003ch2>Lara Gilmore\u003c/h2>\n\u003cfigure id=\"attachment_130371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130371\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/50Best-1385.jpg\" alt=\"Lara Gilmore from Osteria Francescana, 2018's World's Best Restaurant.\" width=\"1920\" height=\"1304\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-1200x815.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-1180x801.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-960x652.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1385-520x353.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lara Gilmore from Osteria Francescana, 2018's World's Best Restaurant. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>From her talk:\u003c/b>\u003cbr>\n\"We understood that a good meal in a beautiful space and a welcoming environment can actually change a community. And what if more places like this were more accessible to more people? In April 2016, we founded Food for Soul to empower communities, to fight against food waste and end social isolation. We, all of us in hospitality, what we do matters. We cook, we welcome, we share, we restore, we care, we do. And actually, just by doing, by taking action, maybe we can make the world a little bit of a better place, or at least a more delicious one.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Expansion outside of Europe for Food for Soul?\u003c/b>\u003cbr>\n\"We are actually working on that and that's one of the reasons why I'm here in San Francisco! We do have this expansion plan to come to the United States, and right now we've been scouting different cities--one of them is San Francisco and the other is Oakland. Not only because there seems to be a lot of need, but also there seems to be a lot of interest in bringing chefs together and communities together, not only to fight food waste but also to bring dignity to the existing model of community kitchens. I visited so many yesterday and they're doing incredible work everywhere: St. Anthony's, Martins, Sister Brown, they're all doing amazing projects. We don't want to come in and take anyone's space. We're very small and very focused on doing something in particular, but we'd love to add to the dialogue and see if we can participate and share that space.\"\u003c/p>\n\u003cp>\u003cb>Burnout in the restaurant industry and self-care tips for people in it?\u003c/b>\u003cbr>\n\"Working on projects is kind of an antidote for burnout. When you get out of your kitchen and get out of that routine, it's a breath of fresh air and you do things differently and you engage with different people and your objectives are different and I think that's really good for chefs. It's good for chefs, good for hospitality, good for anyone who's working in the office to get engaged in another way and in a different kind of hospitality or different kind of restaurant situation or different food program. Whether it's farming or selling things in a market or working in a community kitchen or campaigning for better laws for sustainable fishing or whatever it is. We need to change our routines or burnout can happen really quickly. When you just start to focus on one thing, it can get dangerous.\"\u003c/p>\n\u003ch2>Virgilio Martínez\u003c/h2>\n\u003cp>\u003cb>From his talk:\u003c/b>\u003cbr>\n\"There is a megadiversity out there we know nothing about and which we are losing every day. There is no time to waste. We should at this point not miss one detail. I must insist, just surrender to the possibility of not knowing for it to be an experience of exploration that never ends.\"\u003c/p>\n\u003ch2>Daniela Soto-Innes and Enrique Olvera\u003c/h2>\n\u003cp>\u003cb>From their talk:\u003c/b>\u003cbr>\n\"Food migrates easily and I think it's an easy and simple way of having that conversation about how migration is good not only for people but for food.\"\u003c/p>\n\u003cp>\u003cb>From the Q&A:\u003c/b>\u003cbr>\n\"Travel teaches you that you don't know absolutely anything. When we moved to New York we tried to use the same ingredients that we used in Mexico, and we were not happy. Just learning about what you have around you is the best.\"\u003c/p>\n\u003ch2>Dominique Crenn\u003c/h2>\n\u003cfigure id=\"attachment_130370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130370\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/50Best-1369.jpg\" alt=\"William Drew and Dominique Crenn at #50BestTalks.\" width=\"1920\" height=\"1302\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-1020x692.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-1200x814.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-1180x800.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-960x651.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1369-520x353.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">William Drew and Dominique Crenn at #50BestTalks. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>From her talk:\u003c/b>\u003cbr>\n\"Humanity is the ultimate community. And it encompasses the entire globe and stretches beyond Europe, Asia and North America. A restaurant no longer needs to be in a major city to make an impact globally.\"\u003c/p>\n\u003cp>\"We must encourage everyone to be their own voice, free of any influence. Don't apologize for your thoughts out of fear or hesitate to speak because you might be judged.\"\u003c/p>\n\u003cp>\u003cb>Updates on the upcoming Boutique Crenn?\u003c/b>\u003cbr>\n\"Next year! We finished the design and are going to break ground in the next few weeks, next month, maybe. I'm very excited about it because I think it's going to bring the community together. It's going to be a patisserie, boulangerie, a coffee bar, and we're going to bring art and fashion together. We want everyone to come! I think it's a very exciting project, and we want to help teach people how to not waste things. At the coffee bar, we want everyone to bring their own cup. At the food area, we want people to bring their own container, or we're going to sell things in glass or where they can serve their food. It's tricky because we want to open something that is convenient but we also have to educate the population on how to do things properly, no straw, no plastic, no BS.\"\u003c/p>\n\u003ch2>Small Bites at Angler, the New Kid in Town\u003c/h2>\n\u003cp>After these six chefs spoke and answered some questions from the panel host and audience, a bus took attendees to Angler for a preview with small bites. \u003ca href=\"https://www.anglerrestaurants.com/san-francisco\">Angler\u003c/a>, a new restaurant opening in San Francisco later this month, served up a sea-life focused menu of delicious items.\u003c/p>\n\u003cfigure id=\"attachment_130411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130411\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/50Best-1410.jpg\" alt=\"Angler's caviar roll.\" width=\"1920\" height=\"1198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-800x499.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-768x479.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-1020x636.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-1200x749.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-1180x736.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-960x599.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1410-520x324.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Angler's caviar roll. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Amongst the treats coming out were salty caviar pearls on top of a fluffy Parker roll, fresh sea urchin served in the half shell, antelope tartare, and more. Mark your calendars; they are accepting reservations starting September 25th!\u003c/p>\n\u003cfigure id=\"attachment_130412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130412\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/50Best-1486.jpg\" alt=\"A chef at Angler plating a sumptuous appetizer.\" width=\"1920\" height=\"1210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-1200x756.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-1180x744.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-960x605.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/50Best-1486-520x328.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chef at Angler plating a sumptuous appetizer. \u003ccite>(Monica Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And thank you to Relevance International for extending the invite to KQED Food for the #50BestTalks.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Luxury Hotels And Restaurants In Developing Countries Fight Food Waste",
"title": "How Luxury Hotels And Restaurants In Developing Countries Fight Food Waste",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you've never considered what happens to the remnants of the fully loaded plate of enchiladas, chips and salsa you grab from the buffet at an all-inclusive Mexico resort, you might be in for a shock.\u003c/p>\n\u003cp>Mexico's \u003ca href=\"https://www.velasvallarta.com/\">Velas Vallarta\u003c/a> produces a veritable ton of food waste each day, but rather than dumping it into the trash, the Puerto Vallarta resort delivers roughly 700 pounds of it, each morning, to a hog farmer down the road to use as feed.\u003c/p>\n\u003cp>Much of what doesn't go to the pigs is composted on site and then used to fertilize the resort's verdant gardens. Ultimately, the combo of food waste, leaves, and grass trimmings are returned to the soil, while diverting waste from Mexico's overloaded landfills. Compost is also shared with staff, for use at their homes.\u003c/p>\n\u003cp>The U.N. Food and Agriculture Organization estimates that \u003ca href=\"http://www.fao.org/3/a-i4068e.pdf\">nearly a quarter of food purchases\u003c/a> in hotels and restaurants are simply thrown away. While food waste is a hot topic in the U.S., it's a particular challenge in low-income nations where food is sometimes a scarce resource to begin with. Some resorts are doing their part to address it — even when governmental regulations and a general lack of awareness make that difficult.\u003c/p>\n\u003cp>In Brazil, food-safety regulations prevent restaurants from giving away food, yet 52 million Brazilians are still threatened by food insecurity, according to 2014 research by the \u003ca href=\"https://www.ibge.gov.br/\">Brazilian Institute of Geography and Statistics\u003c/a>. Meanwhile, the country produces almost more food waste than any other nation, with 40,000 tons wasted each day, according to research by the Brazilian Company of Agriculture. (That amount of food could feed 19 million people.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But in the booming city of Rio de Janeiro, a luxury hotel has been turning trash into treasure for more than a decade, long before food waste was at the forefront of anyone's mind.\u003c/p>\n\u003cp>The glamorous \u003ca href=\"https://www.belmond.com/hotels/south-america/brazil/rio-de-janeiro/belmond-copacabana-palace/\">Belmond Copacabana Palace\u003c/a> — you know, the place where you might see Madonna or Mick Jagger hanging off the balcony — was among the country's first hotels to implement a restaurant waste-management system in 2008. Today, Copacabana Palace recycles more than 1,800 gallons of cooking oil and composts nearly all of its food waste, but not before crushing it to reduce its volume by 88 percent.\u003c/p>\n\u003cp>For many hotels, simple knowledge of the issue has resulted in greater observance from staff and ultimately, less waste.\u003c/p>\n\u003cp>When \u003ca href=\"https://www.soneva.com/soneva-fushi/\">Soneva Fushi\u003c/a>, a luxury resort in the Maldives, conducted a comprehensive food waste audit in 2016, employees sorted, weighed and recorded waste for a full week, ultimately establishing exactly how much food was wasted per guest down to the gram.\u003c/p>\n\u003cp>\"I think part of the benefit of a detailed audit like this is that it increases everyone's mindfulness about what they are doing with food,\" says Gordon Jackson, the manager of the resort's \"Waste-to-Wealth\" initiative. \"This has really helped everybody throughout the food and beverage team and the organization as a whole just to think about what they are doing.\"\u003c/p>\n\u003cp>Since the audit, the resort has seen a 50 percent reduction in the amount of waste sent to compost.\u003c/p>\n\u003cp>While it's easier for large hotels and resorts to fund audits and enlist comprehensive waste-management systems, smaller properties have found low-cost ways to reduce their environmental footprint, too.\u003c/p>\n\u003cp>When Anita Ritter opened her \u003ca href=\"http://www.theislandhideout.com/\">Island Hideout\u003c/a> resort in Koh Yao Noi, Thailand, a year and a half ago, she was shocked by how challenging waste management was on her small, sleepy island, but a few innovative ideas have brought the resort's food waste to almost zero.\u003c/p>\n\u003cp>Ritter composts much of her property's organic waste to use as fertilizer, but she's found uses for compost byproducts too. \"Compost juice,\" sometimes called \u003cem>bokashi\u003c/em>, gets a new life as a cleaning fluid used at the resort. \"It is a very efficient cleaner for clogged drains, perfect to clean toilets and sinks, and is a very good odor remover,\" she says. Leftover Kaffir limes, used in the property's homemade limeade, are repurposed in cleaning products.\u003c/p>\n\u003cp>\"It helps give other islanders something to think about,\" Ritter explains. \"As we use and reuse things, it gives us some social engagement status.\"\u003c/p>\n\u003cp>In May, I experienced one hotel's efforts firsthand, as I stood on the roof at \u003ca href=\"https://www.itchotels.in/hotels/new-delhi/itcmaurya.html\">ITC Maurya\u003c/a>, a hotel in Delhi. It was more than 100 degrees outside and flies swarmed above vats of leftover \u003cem>naan\u003c/em> and curry from the hotel's five restaurants, including Bukhara, arguably the world's most famous Indian restaurant. Next to the putrid mix stood a stainless steel tank, full of, in a sense, money — all in the form of decaying, rotting food.\u003c/p>\n\u003cp>That pricy leftover food — the hotel produces more than 1,300 pounds of it per day — was in the process of being converted to biogas, a methane and carbon dioxide mix that's a result of decomposing food. Ultimately, the resulting biogas powers the staff cafeteria. The hotel also collects around 100 pounds of waste from the community each day, using the same process to convert it into fuel.\u003c/p>\n\u003cp>ITC Maurya's BioUrja plant was a more significant investment than reusing lime peels and \u003cem>bokashi\u003c/em>. The plant, which consists of a giant digester, a pressure vessel, scrubbers, and an automation panel, was installed in June 2016 and cost around 45 \u003cem>lakh\u003c/em>, or roughly $65,000. Still, the hotel expects the project to break even in about four years.\u003c/p>\n\u003cp>In the meantime, the digester will chug along, reducing waste one bowl of leftover \u003cem>dal\u003c/em> at a time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "The United Nations says nearly one-fourth of food purchases in hotels and restaurants are thrown away. Luxury properties in Mexico, India, and elsewhere are trying programs to bring that figure down.",
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"description": "The United Nations says nearly one-fourth of food purchases in hotels and restaurants are thrown away. Luxury properties in Mexico, India, and elsewhere are trying programs to bring that figure down.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you've never considered what happens to the remnants of the fully loaded plate of enchiladas, chips and salsa you grab from the buffet at an all-inclusive Mexico resort, you might be in for a shock.\u003c/p>\n\u003cp>Mexico's \u003ca href=\"https://www.velasvallarta.com/\">Velas Vallarta\u003c/a> produces a veritable ton of food waste each day, but rather than dumping it into the trash, the Puerto Vallarta resort delivers roughly 700 pounds of it, each morning, to a hog farmer down the road to use as feed.\u003c/p>\n\u003cp>Much of what doesn't go to the pigs is composted on site and then used to fertilize the resort's verdant gardens. Ultimately, the combo of food waste, leaves, and grass trimmings are returned to the soil, while diverting waste from Mexico's overloaded landfills. Compost is also shared with staff, for use at their homes.\u003c/p>\n\u003cp>The U.N. Food and Agriculture Organization estimates that \u003ca href=\"http://www.fao.org/3/a-i4068e.pdf\">nearly a quarter of food purchases\u003c/a> in hotels and restaurants are simply thrown away. While food waste is a hot topic in the U.S., it's a particular challenge in low-income nations where food is sometimes a scarce resource to begin with. Some resorts are doing their part to address it — even when governmental regulations and a general lack of awareness make that difficult.\u003c/p>\n\u003cp>In Brazil, food-safety regulations prevent restaurants from giving away food, yet 52 million Brazilians are still threatened by food insecurity, according to 2014 research by the \u003ca href=\"https://www.ibge.gov.br/\">Brazilian Institute of Geography and Statistics\u003c/a>. Meanwhile, the country produces almost more food waste than any other nation, with 40,000 tons wasted each day, according to research by the Brazilian Company of Agriculture. (That amount of food could feed 19 million people.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But in the booming city of Rio de Janeiro, a luxury hotel has been turning trash into treasure for more than a decade, long before food waste was at the forefront of anyone's mind.\u003c/p>\n\u003cp>The glamorous \u003ca href=\"https://www.belmond.com/hotels/south-america/brazil/rio-de-janeiro/belmond-copacabana-palace/\">Belmond Copacabana Palace\u003c/a> — you know, the place where you might see Madonna or Mick Jagger hanging off the balcony — was among the country's first hotels to implement a restaurant waste-management system in 2008. Today, Copacabana Palace recycles more than 1,800 gallons of cooking oil and composts nearly all of its food waste, but not before crushing it to reduce its volume by 88 percent.\u003c/p>\n\u003cp>For many hotels, simple knowledge of the issue has resulted in greater observance from staff and ultimately, less waste.\u003c/p>\n\u003cp>When \u003ca href=\"https://www.soneva.com/soneva-fushi/\">Soneva Fushi\u003c/a>, a luxury resort in the Maldives, conducted a comprehensive food waste audit in 2016, employees sorted, weighed and recorded waste for a full week, ultimately establishing exactly how much food was wasted per guest down to the gram.\u003c/p>\n\u003cp>\"I think part of the benefit of a detailed audit like this is that it increases everyone's mindfulness about what they are doing with food,\" says Gordon Jackson, the manager of the resort's \"Waste-to-Wealth\" initiative. \"This has really helped everybody throughout the food and beverage team and the organization as a whole just to think about what they are doing.\"\u003c/p>\n\u003cp>Since the audit, the resort has seen a 50 percent reduction in the amount of waste sent to compost.\u003c/p>\n\u003cp>While it's easier for large hotels and resorts to fund audits and enlist comprehensive waste-management systems, smaller properties have found low-cost ways to reduce their environmental footprint, too.\u003c/p>\n\u003cp>When Anita Ritter opened her \u003ca href=\"http://www.theislandhideout.com/\">Island Hideout\u003c/a> resort in Koh Yao Noi, Thailand, a year and a half ago, she was shocked by how challenging waste management was on her small, sleepy island, but a few innovative ideas have brought the resort's food waste to almost zero.\u003c/p>\n\u003cp>Ritter composts much of her property's organic waste to use as fertilizer, but she's found uses for compost byproducts too. \"Compost juice,\" sometimes called \u003cem>bokashi\u003c/em>, gets a new life as a cleaning fluid used at the resort. \"It is a very efficient cleaner for clogged drains, perfect to clean toilets and sinks, and is a very good odor remover,\" she says. Leftover Kaffir limes, used in the property's homemade limeade, are repurposed in cleaning products.\u003c/p>\n\u003cp>\"It helps give other islanders something to think about,\" Ritter explains. \"As we use and reuse things, it gives us some social engagement status.\"\u003c/p>\n\u003cp>In May, I experienced one hotel's efforts firsthand, as I stood on the roof at \u003ca href=\"https://www.itchotels.in/hotels/new-delhi/itcmaurya.html\">ITC Maurya\u003c/a>, a hotel in Delhi. It was more than 100 degrees outside and flies swarmed above vats of leftover \u003cem>naan\u003c/em> and curry from the hotel's five restaurants, including Bukhara, arguably the world's most famous Indian restaurant. Next to the putrid mix stood a stainless steel tank, full of, in a sense, money — all in the form of decaying, rotting food.\u003c/p>\n\u003cp>That pricy leftover food — the hotel produces more than 1,300 pounds of it per day — was in the process of being converted to biogas, a methane and carbon dioxide mix that's a result of decomposing food. Ultimately, the resulting biogas powers the staff cafeteria. The hotel also collects around 100 pounds of waste from the community each day, using the same process to convert it into fuel.\u003c/p>\n\u003cp>ITC Maurya's BioUrja plant was a more significant investment than reusing lime peels and \u003cem>bokashi\u003c/em>. The plant, which consists of a giant digester, a pressure vessel, scrubbers, and an automation panel, was installed in June 2016 and cost around 45 \u003cem>lakh\u003c/em>, or roughly $65,000. Still, the hotel expects the project to break even in about four years.\u003c/p>\n\u003cp>In the meantime, the digester will chug along, reducing waste one bowl of leftover \u003cem>dal\u003c/em> at a time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "For A True Taste Of South India, Try A Toddy Shop",
"title": "For A True Taste Of South India, Try A Toddy Shop",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In Kerala, a tropical slice of a state that runs along India's southwestern coast, people use every part of the coconut tree. The bark is used as firewood. The leaves and husks become mats and rope. The fruit, of course, features heavily in curries, chutneys and stews. The sweet sap can be used to make palm sugar. Or, left to ferment, it can be transformed into a special, mildly alcoholic brew called toddy.\u003c/p>\n\u003cp>Early each morning — almost exactly as they have been doing for hundreds of years — nearly 30,000 toddy tappers across the state risk their lives to clamber up coconut trees. Sometimes they walk from treetop to treetop on crude tightropes in search of budding flower stalks. They slice these stalks open and use terracotta pots to catch the milky liquid that oozes out, which almost immediately begins to ferment, thanks to natural yeasts in the air.\u003c/p>\n\u003cp>Every day, the tappers load up their caravans, vans and trucks and rush their pots full of sap to thousands of toddy shops or \u003cem>shaaps\u003c/em>, the Keralan equivalent of countryside taverns, where day laborers and government employees, local families and tourists gather to experience what a Keralan friend describes as \"the true, original taste of Kerala.\"\u003c/p>\n\u003cfigure id=\"attachment_128982\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/dsc_0132-4a28d2915faa77c31196146abe07eff5126bc9a8-2-e1528848059554.jpg\" alt=\"Radha CK has been working at Mullapanthal, one of the best-known toddy shops in Kerala, for three decades.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128982\">\u003cfigcaption class=\"wp-caption-text\">Radha CK has been working at Mullapanthal, one of the best-known toddy shops in Kerala, for three decades. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My favorite is Chungam, an unassuming, whitewashed concrete cube, tucked into a narrow, winding road along the backwaters. Enter, and you'll find a small room at the front, with a handful of plastic seats, mainly occupied by men who've come on their own. Larger groups are led back into a living room, where yellow-green geckos dart in and out from behind framed family photos on the walls and where you can choose to leave the TV on or off.\u003c/p>\n\u003cp>There's no menu. Kaumari, who has been running Chungam out of her family home for nearly five decades, cooks up whatever's fresh and in season.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>During a visit in mid-April, at the very beginning of mango season, that meant three kinds of pickle made from tender, tangy baby mangoes. Plus a salad of sardines tossed with red chiles, turmeric, lime and freshly grated coconut flesh; peppery roasted prawns and a fiery red fish curry. The spices scorch, so you're compelled to buy more and more of the slightly sweet, slightly tart toddy to douse the heat.\u003c/p>\n\u003cfigure id=\"attachment_128983\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/dsc_0174-9fcdab6e96cf928173a527baf7fa92025f1d4352-2-e1528847976453.jpg\" alt=\"At Mullapanthal, fresh karimeen from the backwaters is marinated and fried to order.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128983\">\u003cfigcaption class=\"wp-caption-text\">At Mullapanthal, fresh karimeen from the backwaters is marinated and fried to order. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Everyone asks me why I have been doing this for so many years,\" says Kaumari, who runs the kitchen, while her husband, son and daughter-in-law serve customers. \"Mostly it's for the compliments,\" she says with a chuckle. The compliments are addictive.\u003c/p>\n\u003cp>Her patrons, many of them 9-to-5ers who take extra-long lunch breaks and drive half an hour out of the nearest city for her food, pay her enough praise to ensure she won't retire anytime soon, but not too loudly, or publicly and definitely not via Google or Yelp.\u003c/p>\n\u003cp>Even without a social media presence, it's hard to score a table at lunchtime, especially since toddy shops are having a bit of a revival lately.\u003c/p>\n\u003cfigure id=\"attachment_128984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/mb2a3956-0d32f806ad9f1de3bf4d9a1537c8b5013813855e-2-e1528847931381.jpg\" alt=\"There's no menu at Chungam. Owner and head chef Kaumari cooks up whatever is fresh and in season.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128984\">\u003cfigcaption class=\"wp-caption-text\">There's no menu at Chungam. Owner and head chef Kaumari cooks up whatever is fresh and in season. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although toddy is in the name, the most popular \u003cem>shaaps\u003c/em> are famous for their food. \"Ten, 15 years ago, most toddy shops would not be known to anyone outside of rural Kerala,\" says Keralan chef Aji Joseph, who has worked in high-end restaurants across India during his 20-year career, but still gets nostalgic for his hometown \u003cem>shaaps.\u003c/em>\u003c/p>\n\u003cp>He credits the Internet and Instagram with popularizing these spots beyond rural Kerala. \"So not just in urban Kerala, but also people in Delhi or New York are seeing how good this food looks ... and they want to try it for themselves.\"\u003c/p>\n\u003cp>And they should, Joseph says. \"The cuisine is completely unique.\" \u003cem>Shaap\u003c/em> specialties include \u003cem>karimeen pollichathu\u003c/em> — spiced freshwater fish that's wrapped inside plantain leaves, and fried in coconut oil — served with a side of \u003cem>kappa\u003c/em>, steamed tapioca. There's duck \u003cem>mappas\u003c/em>, shredded duck meat slow-cooked in a spiced coconut sauce; \u003cem>kakka\u003c/em> or freshwater clams, roasted with spice and coconut shavings; and \u003cem>meen thala\u003c/em> curry, made with fish heads and coconut milk.\u003c/p>\n\u003cp>Coconut features in absolutely every dish. Kerala, in the region's Malayalam language, literally means \"land of coconuts,\" and toddy shops are very much an ode to that land, as well as the waterways that permeate and surround it.\u003c/p>\n\u003cp>\"Everything is made from local ingredients found within a few kilometers of the shop,\" Joseph says. \"And whatever they cook in the morning, that's it. They sell that until it's finished. They don't have a fridge or freezer, they don't keep anything for the next day.\"\u003c/p>\n\u003cfigure id=\"attachment_128985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/mb2a3918-bf52410e3748774c632ac22078556483119bedd0-1-e1528848107629.jpg\" alt=\"Kaumari has been running Chungam Toddy Shop out of her family home for nearly five decades.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128985\">\u003cfigcaption class=\"wp-caption-text\">Kaumari has been running Chungam Toddy Shop out of her family home for nearly five decades. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The toddy that accompanies all of that is equally ephemeral. Coconut sap ferments fast — within a few hours of collection, it transforms from a sugary syrup into an effervescent alcoholic drink. Within 24 hours, it further ferments into a vinegar that can be used to make pickles — but is pretty unpleasant to drink. It's brief lifespan means that it's never bottled, or exported.\u003c/p>\n\u003cp>It's a specialty of rural villages — not just in south India, but also Sri Lanka, and southeast Asia, where people have been tapping and drinking toddy for centuries, says \u003ca href=\"http://www.cds.edu/people/dr-j-devika/qualification.html\">J. Devika\u003c/a>, a historian at the Centre for Development Studies in Thiruvananthapuram, Kerala.\u003c/p>\n\u003cp>And while the younger generations in agricultural communities across India are increasingly seeking higher-paid work in cities, there doesn't seem to be any perceptible shortage of toddy tappers, suppliers, or drinkers in Kerala.\u003c/p>\n\u003cp>Still, there's not much written down about toddy history. Devika says, \"simply because toddy has been so much a part of everyday life for so long, no one has really thought to study it.\" Devika says there has long been a stigma against women drinking alcohol in many parts of Keralan society, but up until the 1940s, Devika says, both men and women used to frequent toddy shops after work.\u003c/p>\n\u003cp>At its peak, toddy is about as alcoholic as beer — containing between 3 and 6 percent alcohol. It's not the most effective way to get drunk. But in the 1940s came a trend of spiking or fortifying toddy, or distilling it into a rum-like spirit. Toddy shops became associated with violent, drunk men, Devika says.\u003c/p>\n\u003cp>In 2015, Kerala's government put severe \u003ca href=\"http://www.bbc.com/news/world-asia-india-35192246\">restrictions\u003c/a> on the sale of alcohol in an effort to combat alcoholism, most of which were \u003ca href=\"https://www.bbc.com/news/world-asia-india-40213562\">reversed\u003c/a> in 2017.\u003c/p>\n\u003cp>But the majority of toddy shops were unaffected by those restrictions, which made an exception for the indigenous drink, though tappers and \u003cem>shaap\u003c/em> owners are still petitioning a new government rule that prevents them from selling toddy near highways.\u003c/p>\n\u003cfigure id=\"attachment_128986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/mb2a3998-b6058ea1632f13e1bff9ba76329477ba89599b0d-1-e1528848172266.jpg\" alt=\"On offer at Chungam: A salad of sardines tossed with red chiles, turmeric, lime and freshly grated coconut flesh.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128986\">\u003cfigcaption class=\"wp-caption-text\">On offer at Chungam: A salad of sardines tossed with red chiles, turmeric, lime and freshly grated coconut flesh. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One result of the recent focus on alcoholism is that the state government has been monitoring toddy tapping and sales more stringently over the past three years.\u003c/p>\n\u003cp>That, perhaps, has helped wipe clean toddy shops' seedy reputation, says Chef Joseph.\u003c/p>\n\u003cp>Or perhaps, more people are just catching onto the fact that \u003cem>shaaps\u003c/em> serve some of the best food in Kerala, says Vijayakumar, whose family has been running Mullapanthal, one of the best-known toddy shops in Kerala, for three generations.\u003c/p>\n\u003cp>\"People come mainly for the food,\" he says. All which is cooked on traditional stoves — fueled, of course, by coconut wood. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Toddy is a type of palm wine made from the fermented sap of coconut flowers. But the best toddy shops in southwestern India are celebrated for the spicy, coconutty food they serve with the drink.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In Kerala, a tropical slice of a state that runs along India's southwestern coast, people use every part of the coconut tree. The bark is used as firewood. The leaves and husks become mats and rope. The fruit, of course, features heavily in curries, chutneys and stews. The sweet sap can be used to make palm sugar. Or, left to ferment, it can be transformed into a special, mildly alcoholic brew called toddy.\u003c/p>\n\u003cp>Early each morning — almost exactly as they have been doing for hundreds of years — nearly 30,000 toddy tappers across the state risk their lives to clamber up coconut trees. Sometimes they walk from treetop to treetop on crude tightropes in search of budding flower stalks. They slice these stalks open and use terracotta pots to catch the milky liquid that oozes out, which almost immediately begins to ferment, thanks to natural yeasts in the air.\u003c/p>\n\u003cp>Every day, the tappers load up their caravans, vans and trucks and rush their pots full of sap to thousands of toddy shops or \u003cem>shaaps\u003c/em>, the Keralan equivalent of countryside taverns, where day laborers and government employees, local families and tourists gather to experience what a Keralan friend describes as \"the true, original taste of Kerala.\"\u003c/p>\n\u003cfigure id=\"attachment_128982\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/dsc_0132-4a28d2915faa77c31196146abe07eff5126bc9a8-2-e1528848059554.jpg\" alt=\"Radha CK has been working at Mullapanthal, one of the best-known toddy shops in Kerala, for three decades.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128982\">\u003cfigcaption class=\"wp-caption-text\">Radha CK has been working at Mullapanthal, one of the best-known toddy shops in Kerala, for three decades. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My favorite is Chungam, an unassuming, whitewashed concrete cube, tucked into a narrow, winding road along the backwaters. Enter, and you'll find a small room at the front, with a handful of plastic seats, mainly occupied by men who've come on their own. Larger groups are led back into a living room, where yellow-green geckos dart in and out from behind framed family photos on the walls and where you can choose to leave the TV on or off.\u003c/p>\n\u003cp>There's no menu. Kaumari, who has been running Chungam out of her family home for nearly five decades, cooks up whatever's fresh and in season.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>During a visit in mid-April, at the very beginning of mango season, that meant three kinds of pickle made from tender, tangy baby mangoes. Plus a salad of sardines tossed with red chiles, turmeric, lime and freshly grated coconut flesh; peppery roasted prawns and a fiery red fish curry. The spices scorch, so you're compelled to buy more and more of the slightly sweet, slightly tart toddy to douse the heat.\u003c/p>\n\u003cfigure id=\"attachment_128983\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/dsc_0174-9fcdab6e96cf928173a527baf7fa92025f1d4352-2-e1528847976453.jpg\" alt=\"At Mullapanthal, fresh karimeen from the backwaters is marinated and fried to order.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128983\">\u003cfigcaption class=\"wp-caption-text\">At Mullapanthal, fresh karimeen from the backwaters is marinated and fried to order. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Everyone asks me why I have been doing this for so many years,\" says Kaumari, who runs the kitchen, while her husband, son and daughter-in-law serve customers. \"Mostly it's for the compliments,\" she says with a chuckle. The compliments are addictive.\u003c/p>\n\u003cp>Her patrons, many of them 9-to-5ers who take extra-long lunch breaks and drive half an hour out of the nearest city for her food, pay her enough praise to ensure she won't retire anytime soon, but not too loudly, or publicly and definitely not via Google or Yelp.\u003c/p>\n\u003cp>Even without a social media presence, it's hard to score a table at lunchtime, especially since toddy shops are having a bit of a revival lately.\u003c/p>\n\u003cfigure id=\"attachment_128984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/mb2a3956-0d32f806ad9f1de3bf4d9a1537c8b5013813855e-2-e1528847931381.jpg\" alt=\"There's no menu at Chungam. Owner and head chef Kaumari cooks up whatever is fresh and in season.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128984\">\u003cfigcaption class=\"wp-caption-text\">There's no menu at Chungam. Owner and head chef Kaumari cooks up whatever is fresh and in season. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although toddy is in the name, the most popular \u003cem>shaaps\u003c/em> are famous for their food. \"Ten, 15 years ago, most toddy shops would not be known to anyone outside of rural Kerala,\" says Keralan chef Aji Joseph, who has worked in high-end restaurants across India during his 20-year career, but still gets nostalgic for his hometown \u003cem>shaaps.\u003c/em>\u003c/p>\n\u003cp>He credits the Internet and Instagram with popularizing these spots beyond rural Kerala. \"So not just in urban Kerala, but also people in Delhi or New York are seeing how good this food looks ... and they want to try it for themselves.\"\u003c/p>\n\u003cp>And they should, Joseph says. \"The cuisine is completely unique.\" \u003cem>Shaap\u003c/em> specialties include \u003cem>karimeen pollichathu\u003c/em> — spiced freshwater fish that's wrapped inside plantain leaves, and fried in coconut oil — served with a side of \u003cem>kappa\u003c/em>, steamed tapioca. There's duck \u003cem>mappas\u003c/em>, shredded duck meat slow-cooked in a spiced coconut sauce; \u003cem>kakka\u003c/em> or freshwater clams, roasted with spice and coconut shavings; and \u003cem>meen thala\u003c/em> curry, made with fish heads and coconut milk.\u003c/p>\n\u003cp>Coconut features in absolutely every dish. Kerala, in the region's Malayalam language, literally means \"land of coconuts,\" and toddy shops are very much an ode to that land, as well as the waterways that permeate and surround it.\u003c/p>\n\u003cp>\"Everything is made from local ingredients found within a few kilometers of the shop,\" Joseph says. \"And whatever they cook in the morning, that's it. They sell that until it's finished. They don't have a fridge or freezer, they don't keep anything for the next day.\"\u003c/p>\n\u003cfigure id=\"attachment_128985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/mb2a3918-bf52410e3748774c632ac22078556483119bedd0-1-e1528848107629.jpg\" alt=\"Kaumari has been running Chungam Toddy Shop out of her family home for nearly five decades.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128985\">\u003cfigcaption class=\"wp-caption-text\">Kaumari has been running Chungam Toddy Shop out of her family home for nearly five decades. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The toddy that accompanies all of that is equally ephemeral. Coconut sap ferments fast — within a few hours of collection, it transforms from a sugary syrup into an effervescent alcoholic drink. Within 24 hours, it further ferments into a vinegar that can be used to make pickles — but is pretty unpleasant to drink. It's brief lifespan means that it's never bottled, or exported.\u003c/p>\n\u003cp>It's a specialty of rural villages — not just in south India, but also Sri Lanka, and southeast Asia, where people have been tapping and drinking toddy for centuries, says \u003ca href=\"http://www.cds.edu/people/dr-j-devika/qualification.html\">J. Devika\u003c/a>, a historian at the Centre for Development Studies in Thiruvananthapuram, Kerala.\u003c/p>\n\u003cp>And while the younger generations in agricultural communities across India are increasingly seeking higher-paid work in cities, there doesn't seem to be any perceptible shortage of toddy tappers, suppliers, or drinkers in Kerala.\u003c/p>\n\u003cp>Still, there's not much written down about toddy history. Devika says, \"simply because toddy has been so much a part of everyday life for so long, no one has really thought to study it.\" Devika says there has long been a stigma against women drinking alcohol in many parts of Keralan society, but up until the 1940s, Devika says, both men and women used to frequent toddy shops after work.\u003c/p>\n\u003cp>At its peak, toddy is about as alcoholic as beer — containing between 3 and 6 percent alcohol. It's not the most effective way to get drunk. But in the 1940s came a trend of spiking or fortifying toddy, or distilling it into a rum-like spirit. Toddy shops became associated with violent, drunk men, Devika says.\u003c/p>\n\u003cp>In 2015, Kerala's government put severe \u003ca href=\"http://www.bbc.com/news/world-asia-india-35192246\">restrictions\u003c/a> on the sale of alcohol in an effort to combat alcoholism, most of which were \u003ca href=\"https://www.bbc.com/news/world-asia-india-40213562\">reversed\u003c/a> in 2017.\u003c/p>\n\u003cp>But the majority of toddy shops were unaffected by those restrictions, which made an exception for the indigenous drink, though tappers and \u003cem>shaap\u003c/em> owners are still petitioning a new government rule that prevents them from selling toddy near highways.\u003c/p>\n\u003cfigure id=\"attachment_128986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/mb2a3998-b6058ea1632f13e1bff9ba76329477ba89599b0d-1-e1528848172266.jpg\" alt=\"On offer at Chungam: A salad of sardines tossed with red chiles, turmeric, lime and freshly grated coconut flesh.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128986\">\u003cfigcaption class=\"wp-caption-text\">On offer at Chungam: A salad of sardines tossed with red chiles, turmeric, lime and freshly grated coconut flesh. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One result of the recent focus on alcoholism is that the state government has been monitoring toddy tapping and sales more stringently over the past three years.\u003c/p>\n\u003cp>That, perhaps, has helped wipe clean toddy shops' seedy reputation, says Chef Joseph.\u003c/p>\n\u003cp>Or perhaps, more people are just catching onto the fact that \u003cem>shaaps\u003c/em> serve some of the best food in Kerala, says Vijayakumar, whose family has been running Mullapanthal, one of the best-known toddy shops in Kerala, for three generations.\u003c/p>\n\u003cp>\"People come mainly for the food,\" he says. All which is cooked on traditional stoves — fueled, of course, by coconut wood. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "At Christmas, The Swedish Smörgåsbord Redefines Over The Top",
"title": "At Christmas, The Swedish Smörgåsbord Redefines Over The Top",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Ask any Swede and they'll tell you that a smörgåsbord table without herring is (gasp) unthinkable. While there are other foods they may rattle off as equally important ––gravlax, cured ham, meatballs and rice pudding –– it's these tiny, pickled fish that are the backbone of the elaborate buffet, which likely traces its roots back to high-society gatherings in the 1500s.\u003c/p>\n\u003cp>The spread was smaller then, and was called the \"aquavite buffet.\" Since people were traveling long distances, it was a way to entertain guests, mostly men in earlier times, while waiting for stragglers. A separate table was set up in a side room with savory bites that could be enjoyed while standing along with glasses of aquavit –– made from potato or grains and cured with herbs like caraway, dill, fennel, coriander and anise. \u003ca href=\"http://kokblog.johannak.com/\">Johanna Kindvall\u003c/a>, writer and illustrator of the book\u003cem> \u003ca href=\"https://www.penguinrandomhouse.com/books/548259/smorgasbord-by-johanna-kindvall/9780399579097/\">Smörgåsbord\u003c/a>\u003c/em>, says it's possible the tradition was borrowed from the Russians who liked to mingle around eating caviar, herring and vodka.\u003c/p>\n\u003cp>That snack grew into a meal — and that meal grew into what it is today: a smörgåsbord, a table set with seemingly every iconic dish known to Sweden. First introduced to America by the Swedish delegation at the 1939 World's Fair in Flushing, Queens, the smörgåsbord meal is traditionally served on Dec. 24, when it's called the \u003cem>julbord\u003c/em> — or Christmas table. Over time it extended its reach and became the default celebratory meal served at holidays like Mother's Day and Easter, at hotels, in train stations and restaurants, and of course, the home.\u003c/p>\n\u003cp>If you're lucky enough to get invited to a traditional smörgåsbord meal, you should know that there are as many rules as there are dishes. If you're Swedish, these rules are instilled from a very early age and are as instinctual as breathing, or the umlaut. Long tables are buried under a sea of plates — sometimes placed at different heights to accommodate the sheer number. Your job will be to approach it with the restraint of someone who can take food or leave it, even if you're like me: a cured-fish fanatic.\u003c/p>\n\u003cfigure id=\"attachment_123786\" class=\"wp-caption aligncenter\" style=\"max-width: 2997px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd.jpg\" alt=\"A seasoned smörgåsbord muncher will tell you: start with the herring. At the Swedish embassy, there were at least eight different herring dishes — from basil-lemon to vodka cucumber — laid out on this table.\" width=\"2997\" height=\"1998\" class=\"size-full wp-image-123786\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd.jpg 2997w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-520x347.jpg 520w\" sizes=\"(max-width: 2997px) 100vw, 2997px\">\u003cfigcaption class=\"wp-caption-text\">A seasoned smörgåsbord muncher will tell you: start with the herring. At the Swedish embassy, there were at least eight different herring dishes — from basil-lemon to vodka cucumber — laid out on this table. \u003ccite>(Jennifer Kerrigan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The trick is to take it easy, because if you overload [your plate] you don't get to the fourth course,\" says Kindvall.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The rules are here to help. You start with herring and cheese, then dabble in seafood, gravlax, crawfish, shrimp and fish paté. The third round is cold cuts, ham, sausage, paté, salad and pickles and the fourth is warm dishes, meatballs and \u003ca href=\"https://cooking.nytimes.com/recipes/5707-janssons-temptation\">Jansson's Temptation\u003c/a> — a potato casserole with cured sprats (a forage fish-like herring). And then there's dessert. Who has room for dessert?\u003c/p>\n\u003cp>At the Swedish embassy in Washington, D.C., which hosts an invitation-only Christmas table for 1,000 guests every December, chef Frida Johansson (and her team of one) begin prep work two months ahead of time. First up is glögg, a traditionally red drink that Johansson reimagines as a white drink. (No red drinks are allowed in the Embassy due to the white flooring.) Despite the heavy workload come December, the chef loves her job. \"I came for one year and seven years later I am still here,\" she says with a laugh.\u003c/p>\n\u003cp>While Americans agonize about holiday shopping, in Sweden they're too busy cooking. \"We spent the whole December preparing for the feast,\" says Kindvall, recalling her childhood.\u003c/p>\n\u003cfigure id=\"attachment_123787\" class=\"wp-caption aligncenter\" style=\"max-width: 2997px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6.jpg\" alt=\"Ham is often considered a star of the julbord, seen here at the Swedish embassy. Aquavit chef Emma Bengtsson says as a child, she loved her mother's Christmas ham: It was "really, really good. Other people would say it's dry as hell and overcooked, but that's what I grew up with. I can't eat it any other way."\" width=\"2997\" height=\"1998\" class=\"size-full wp-image-123787\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6.jpg 2997w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-520x347.jpg 520w\" sizes=\"(max-width: 2997px) 100vw, 2997px\">\u003cfigcaption class=\"wp-caption-text\">Ham is often considered a star of the julbord, seen here at the Swedish embassy. Aquavit chef Emma Bengtsson says as a child, she loved her mother's Christmas ham: It was \"really, really good. Other people would say it's dry as hell and overcooked, but that's what I grew up with. I can't eat it any other way.\" \u003ccite>(Jennifer Kerrigan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This was a recurring theme. Emma Bengtsson, the executive chef of \u003ca href=\"https://www.aquavit.org/\">Aquavit\u003c/a>, a Scandinavian restaurant in midtown Manhattan that hosts an often sold-out series of weekend smörgåsbord meals, told me, \"It's pretty much a month of cooking. I just got off the phone with my mom this Sunday and she already started cooking for Christmas.\" The chef chuckled. It was Dec. 3. Bengston's elaborate preparations borrow heavily from her time working at \u003ca href=\"https://operakallaren.se/\">Operakällaren\u003c/a>, a Swedish restaurant that opened in 1787. The renowned restaurant is famous for its own meal, which is displayed on a special bronze table made just for the occasion. The wow effect is real.\u003c/p>\n\u003cp>Hakan Swahn, the owner of Aquavit, which just celebrated its 30th anniversary, has equally fond memories of his mother's month-long efforts. \"It was very, very ritualistic. She pickled her own herrings, baked her own cookies and cake, and ham from scratch. As a child you always remember the whole procedure and you can't wait until Christmas because you can't eat anything beforehand.\" Like Bengtsson and Kindvall, he said his favorite dish was the ham.\u003c/p>\n\u003cfigure id=\"attachment_123788\" class=\"wp-caption aligncenter\" style=\"max-width: 2997px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb.jpg\" alt=\"This year's julbord at the Swedish embassy offered eight types of herring, 11 kinds of fish and cheese, 14 warm dishes, and finally, a diet-killing 30 desserts.\" width=\"2997\" height=\"1998\" class=\"size-full wp-image-123788\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb.jpg 2997w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-520x347.jpg 520w\" sizes=\"(max-width: 2997px) 100vw, 2997px\">\u003cfigcaption class=\"wp-caption-text\">This year's julbord at the Swedish embassy offered eight types of herring, 11 kinds of fish and cheese, 14 warm dishes, and finally, a diet-killing 30 desserts. \u003ccite>(Jennifer Kerrigan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One more reason to moderate your eating as you make your way through the \u003cem>julbord:\u003c/em> so you last until dessert. \"It's a lot about the little candies,\" says Bengtsson, who served as Aquavit's pastry chef before ascending to executive chef. Think fudge, chocolate and marzipan.\u003c/p>\n\u003cp>And then there are the cookies — so many cookies: almond, gingerbread, caramel and chocolate — the list goes on and on. This is true in general, but outside of the home, at high-end restaurants like Aquavit, it is especially vast. The showstopper is a rice pudding called \u003cem>risgrynsgröt\u003c/em> made from Arborio rice, cinnamon, vanilla and whole cream.\u003c/p>\n\u003cp>\"I never understood it, but it's quite delicious,\" says Kindvall, of the over-the-top rich dessert after an already over-the-top meal. \u003c/p>\n\u003cfigure id=\"attachment_123789\" class=\"wp-caption aligncenter\" style=\"max-width: 2997px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382.jpg\" alt=\"Pace yourself: You'll want to leave room for dessert. Or should we say desserts?\" width=\"2997\" height=\"1998\" class=\"size-full wp-image-123789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382.jpg 2997w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-520x347.jpg 520w\" sizes=\"(max-width: 2997px) 100vw, 2997px\">\u003cfigcaption class=\"wp-caption-text\">Pace yourself: You'll want to leave room for dessert. Or should we say desserts? \u003ccite>(Jennifer Kerrigan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So next time you find yourself saying the word \"smörgåsbord\" to convey an extravagant array of foods, remember: It's not really a smörgåsbord unless it begins with herring and ends with ham. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "First rule of smörgåsbord: Pace yourself. You've got to make your way through dozens of dishes — fish courses, ham, cheeses, warm entrees. And don't forget dessert. Or should we say desserts?",
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"description": "First rule of smörgåsbord: Pace yourself. You've got to make your way through dozens of dishes — fish courses, ham, cheeses, warm entrees. And don't forget dessert. Or should we say desserts?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ask any Swede and they'll tell you that a smörgåsbord table without herring is (gasp) unthinkable. While there are other foods they may rattle off as equally important ––gravlax, cured ham, meatballs and rice pudding –– it's these tiny, pickled fish that are the backbone of the elaborate buffet, which likely traces its roots back to high-society gatherings in the 1500s.\u003c/p>\n\u003cp>The spread was smaller then, and was called the \"aquavite buffet.\" Since people were traveling long distances, it was a way to entertain guests, mostly men in earlier times, while waiting for stragglers. A separate table was set up in a side room with savory bites that could be enjoyed while standing along with glasses of aquavit –– made from potato or grains and cured with herbs like caraway, dill, fennel, coriander and anise. \u003ca href=\"http://kokblog.johannak.com/\">Johanna Kindvall\u003c/a>, writer and illustrator of the book\u003cem> \u003ca href=\"https://www.penguinrandomhouse.com/books/548259/smorgasbord-by-johanna-kindvall/9780399579097/\">Smörgåsbord\u003c/a>\u003c/em>, says it's possible the tradition was borrowed from the Russians who liked to mingle around eating caviar, herring and vodka.\u003c/p>\n\u003cp>That snack grew into a meal — and that meal grew into what it is today: a smörgåsbord, a table set with seemingly every iconic dish known to Sweden. First introduced to America by the Swedish delegation at the 1939 World's Fair in Flushing, Queens, the smörgåsbord meal is traditionally served on Dec. 24, when it's called the \u003cem>julbord\u003c/em> — or Christmas table. Over time it extended its reach and became the default celebratory meal served at holidays like Mother's Day and Easter, at hotels, in train stations and restaurants, and of course, the home.\u003c/p>\n\u003cp>If you're lucky enough to get invited to a traditional smörgåsbord meal, you should know that there are as many rules as there are dishes. If you're Swedish, these rules are instilled from a very early age and are as instinctual as breathing, or the umlaut. Long tables are buried under a sea of plates — sometimes placed at different heights to accommodate the sheer number. Your job will be to approach it with the restraint of someone who can take food or leave it, even if you're like me: a cured-fish fanatic.\u003c/p>\n\u003cfigure id=\"attachment_123786\" class=\"wp-caption aligncenter\" style=\"max-width: 2997px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd.jpg\" alt=\"A seasoned smörgåsbord muncher will tell you: start with the herring. At the Swedish embassy, there were at least eight different herring dishes — from basil-lemon to vodka cucumber — laid out on this table.\" width=\"2997\" height=\"1998\" class=\"size-full wp-image-123786\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd.jpg 2997w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-520x347.jpg 520w\" sizes=\"(max-width: 2997px) 100vw, 2997px\">\u003cfigcaption class=\"wp-caption-text\">A seasoned smörgåsbord muncher will tell you: start with the herring. At the Swedish embassy, there were at least eight different herring dishes — from basil-lemon to vodka cucumber — laid out on this table. \u003ccite>(Jennifer Kerrigan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The trick is to take it easy, because if you overload [your plate] you don't get to the fourth course,\" says Kindvall.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The rules are here to help. You start with herring and cheese, then dabble in seafood, gravlax, crawfish, shrimp and fish paté. The third round is cold cuts, ham, sausage, paté, salad and pickles and the fourth is warm dishes, meatballs and \u003ca href=\"https://cooking.nytimes.com/recipes/5707-janssons-temptation\">Jansson's Temptation\u003c/a> — a potato casserole with cured sprats (a forage fish-like herring). And then there's dessert. Who has room for dessert?\u003c/p>\n\u003cp>At the Swedish embassy in Washington, D.C., which hosts an invitation-only Christmas table for 1,000 guests every December, chef Frida Johansson (and her team of one) begin prep work two months ahead of time. First up is glögg, a traditionally red drink that Johansson reimagines as a white drink. (No red drinks are allowed in the Embassy due to the white flooring.) Despite the heavy workload come December, the chef loves her job. \"I came for one year and seven years later I am still here,\" she says with a laugh.\u003c/p>\n\u003cp>While Americans agonize about holiday shopping, in Sweden they're too busy cooking. \"We spent the whole December preparing for the feast,\" says Kindvall, recalling her childhood.\u003c/p>\n\u003cfigure id=\"attachment_123787\" class=\"wp-caption aligncenter\" style=\"max-width: 2997px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6.jpg\" alt=\"Ham is often considered a star of the julbord, seen here at the Swedish embassy. Aquavit chef Emma Bengtsson says as a child, she loved her mother's Christmas ham: It was "really, really good. Other people would say it's dry as hell and overcooked, but that's what I grew up with. I can't eat it any other way."\" width=\"2997\" height=\"1998\" class=\"size-full wp-image-123787\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6.jpg 2997w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-520x347.jpg 520w\" sizes=\"(max-width: 2997px) 100vw, 2997px\">\u003cfigcaption class=\"wp-caption-text\">Ham is often considered a star of the julbord, seen here at the Swedish embassy. Aquavit chef Emma Bengtsson says as a child, she loved her mother's Christmas ham: It was \"really, really good. Other people would say it's dry as hell and overcooked, but that's what I grew up with. I can't eat it any other way.\" \u003ccite>(Jennifer Kerrigan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This was a recurring theme. Emma Bengtsson, the executive chef of \u003ca href=\"https://www.aquavit.org/\">Aquavit\u003c/a>, a Scandinavian restaurant in midtown Manhattan that hosts an often sold-out series of weekend smörgåsbord meals, told me, \"It's pretty much a month of cooking. I just got off the phone with my mom this Sunday and she already started cooking for Christmas.\" The chef chuckled. It was Dec. 3. Bengston's elaborate preparations borrow heavily from her time working at \u003ca href=\"https://operakallaren.se/\">Operakällaren\u003c/a>, a Swedish restaurant that opened in 1787. The renowned restaurant is famous for its own meal, which is displayed on a special bronze table made just for the occasion. The wow effect is real.\u003c/p>\n\u003cp>Hakan Swahn, the owner of Aquavit, which just celebrated its 30th anniversary, has equally fond memories of his mother's month-long efforts. \"It was very, very ritualistic. She pickled her own herrings, baked her own cookies and cake, and ham from scratch. As a child you always remember the whole procedure and you can't wait until Christmas because you can't eat anything beforehand.\" Like Bengtsson and Kindvall, he said his favorite dish was the ham.\u003c/p>\n\u003cfigure id=\"attachment_123788\" class=\"wp-caption aligncenter\" style=\"max-width: 2997px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb.jpg\" alt=\"This year's julbord at the Swedish embassy offered eight types of herring, 11 kinds of fish and cheese, 14 warm dishes, and finally, a diet-killing 30 desserts.\" width=\"2997\" height=\"1998\" class=\"size-full wp-image-123788\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb.jpg 2997w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-520x347.jpg 520w\" sizes=\"(max-width: 2997px) 100vw, 2997px\">\u003cfigcaption class=\"wp-caption-text\">This year's julbord at the Swedish embassy offered eight types of herring, 11 kinds of fish and cheese, 14 warm dishes, and finally, a diet-killing 30 desserts. \u003ccite>(Jennifer Kerrigan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One more reason to moderate your eating as you make your way through the \u003cem>julbord:\u003c/em> so you last until dessert. \"It's a lot about the little candies,\" says Bengtsson, who served as Aquavit's pastry chef before ascending to executive chef. Think fudge, chocolate and marzipan.\u003c/p>\n\u003cp>And then there are the cookies — so many cookies: almond, gingerbread, caramel and chocolate — the list goes on and on. This is true in general, but outside of the home, at high-end restaurants like Aquavit, it is especially vast. The showstopper is a rice pudding called \u003cem>risgrynsgröt\u003c/em> made from Arborio rice, cinnamon, vanilla and whole cream.\u003c/p>\n\u003cp>\"I never understood it, but it's quite delicious,\" says Kindvall, of the over-the-top rich dessert after an already over-the-top meal. \u003c/p>\n\u003cfigure id=\"attachment_123789\" class=\"wp-caption aligncenter\" style=\"max-width: 2997px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382.jpg\" alt=\"Pace yourself: You'll want to leave room for dessert. Or should we say desserts?\" width=\"2997\" height=\"1998\" class=\"size-full wp-image-123789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382.jpg 2997w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-520x347.jpg 520w\" sizes=\"(max-width: 2997px) 100vw, 2997px\">\u003cfigcaption class=\"wp-caption-text\">Pace yourself: You'll want to leave room for dessert. Or should we say desserts? \u003ccite>(Jennifer Kerrigan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So next time you find yourself saying the word \"smörgåsbord\" to convey an extravagant array of foods, remember: It's not really a smörgåsbord unless it begins with herring and ends with ham. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Italy's Coffee Culture Brims With Rituals And Mysterious Rules",
"title": "Italy's Coffee Culture Brims With Rituals And Mysterious Rules",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2017/07/20170714_me_italys_coffee_culture_brims_with_rituals_and_mysterious_rules.mp3\u003c/p>\n\u003cp>Coffee — it's something many can't start the day without. In Italy, it is a cultural mainstay, and the country is perhaps the beverage's spiritual home.\u003c/p>\n\u003cp>After all, Italy gave us the lingo — espresso, cappuccino, latte — and its coffee culture is filled with rituals and mysterious rules.\u003c/p>\n\u003cp>Caffé Greco is Rome's oldest café. Founded in 1760, it's also the second oldest in all of Italy, after Florian in Venice.\u003c/p>\n\u003cfigure id=\"attachment_119154\" class=\"wp-caption aligncenter\" style=\"max-width: 1438px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae.jpg\" alt=\"The entrance to Caffé Greco, the oldest café in Rome.\" width=\"1438\" height=\"1383\" class=\"size-full wp-image-119154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae.jpg 1438w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-160x154.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-800x769.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-768x739.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-1020x981.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-1180x1135.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-960x923.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-240x231.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-375x361.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-520x500.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-32x32.jpg 32w\" sizes=\"(max-width: 1438px) 100vw, 1438px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Caffé Greco, the oldest café in Rome. \u003ccite>(Sylvia Poggioli/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a recent hot summer afternoon, Caffé Greco was packed with tourists on settees upholstered in red velvet. They sipped coffee served on tiny, marble tables, while admiring 18th-century landscape paintings that hang along damask-lined walls.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Maitre d' Simone Rampone said that thanks to the quality of its coffee, Caffé Greco soon became very popular and was a favorite of writers from all over Europe, such as \"Byron, Shelley, Keats, Gogol from Russia, Stendhal.\" He pointed out that we were sitting on the couch that belonged to Hans Christian Andersen, who for a time lived upstairs.\u003c/p>\n\u003cp>Coffee was introduced to Europe in the 17th century. But it wasn't until the invention of a steam-driven, coffee-making machine in the late 19th century that Italy gave the world espresso.\u003c/p>\n\u003cp>Espresso is not a particular coffee bean or type of roast. It's a method to brew finely ground and compacted coffee very fast, with very hot water, at very high pressure.\u003c/p>\n\u003cp>Moreno Faina is the director of the University of Coffee, based in Trieste. Owned by the Illy coffee company, it holds courses for baristas, coffee producers and coffee bar managers. This is how he describes Italy's signature coffee beverage.\u003c/p>\n\u003cfigure id=\"attachment_119155\" class=\"wp-caption aligncenter\" style=\"max-width: 1451px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4.jpg\" alt=\"Caffé Greco maitre d' Simone Rampone sits on Hans Christian Andersen's couch.\" width=\"1451\" height=\"1306\" class=\"size-full wp-image-119155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4.jpg 1451w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-160x144.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-800x720.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-768x691.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-1020x918.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-1180x1062.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-960x864.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-240x216.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-375x338.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-520x468.jpg 520w\" sizes=\"(max-width: 1451px) 100vw, 1451px\">\u003cfigcaption class=\"wp-caption-text\">Caffé Greco maitre d' Simone Rampone sits on Hans Christian Andersen's couch. \u003ccite>(Sylvia Poggioli/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"So you need an espresso, you ask for an espresso and a barista will serve immediately the espresso just for you. In all other cases,\" adds Faina, \"when you ask for a coffee, the coffee has already been prepared, while espresso must be prepared on express order.\"\u003c/p>\n\u003cp>A landmark in Rome's Monti neighborhood is the Er Baretto café. Owner Marco Eskandar, an Egyptian by birth, and longtime Italian resident, reveals the secret of good espresso.\u003c/p>\n\u003cp>\"It's the 5 M's,\" says Eskandar. \"M\u003cem>iscela\u003c/em> — blend; \u003cem>macchina, \u003c/em>the coffee machine; \u003cem>macinino, \u003c/em>the grinder; \u003cem>manutenzione, \u003c/em>machine maintenance; and \u003cem>mano,\u003c/em> the skill of the barista.\"\u003c/p>\n\u003cp>Eskandar is also a master of cappuccino — espresso and milk named for the color of the robes of Capuchin monks.\u003c/p>\n\u003cp>While the coffee brews, he twirls a metal pitcher of milk under a spout of steam. When the milk turns frothy, he carefully pours it over the espresso, making it the canvas for a little work of art — a beautiful white tulip.\u003c/p>\n\u003cp>According to Italian custom, I am violating an Italian taboo: It's afternoon and cappuccino is considered a breakfast beverage never, ever to be consumed after late morning.\u003c/p>\n\u003cp>Elizabeth Minchilli — an American who writes about Italian food, wine and culture — says this unwritten law derives from a national obsession with digestion.\u003c/p>\n\u003cp>\"I don't think after a meal you would have a warm cup of milk,\" she says. Echoing the Italian coffee mantra, she says, \"it's \u003cem>pesante\u003c/em>, it's heavy!\"\u003c/p>\n\u003cp>Minchilli often warns Americans that if they order a latte here, all they'll get is a glass of milk. She stresses that Italian coffee culture has much to do with when and where the beverage is consumed.\u003c/p>\n\u003cp>\"It's always this social occasion, whether it is in the morning, afternoon, or 6 in the evening, and there are rituals that go along with it,\" she says.\u003c/p>\n\u003cp>The most common ritual is drinking coffee standing up at a bar, chatting with the barista.\u003c/p>\n\u003cp>Here in Rome, you'll often hear a person order an espresso or cappuccino served in a glass — many claim it tastes better than in a porcelain cup.\u003c/p>\n\u003cp>And there are many varieties to choose from, from \u003cem>caffé' macchiato\u003c/em> — stained with a swirl of milk, to \u003cem>caffé corretto\u003c/em> — an espresso corrected with a shot of grappa or cognac. And, for summer, says Minchilli, there are refreshing variations.\u003c/p>\n\u003cp>\"\u003cem>Shakerato\u003c/em>, it's when they put a shot of espresso into a cocktail shaker with ice and shake it, shake it, shake it, until it gets foamy and the ice kind of melts and crystalizes and then they pour it into a goblet. And that's fantastic!\"\u003c/p>\n\u003cp>Then, there's \u003cem>Granita di Caffé\u003c/em> — a frozen mix of coffee, sugar and water usually served with a big dollop of whipped cream on top — which is how Italians even turned their beloved espresso into dessert. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Italy%27s+Coffee+Culture+Brims+With+Rituals+And+Mysterious+Rules&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\n\u003c/p>\n",
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"excerpt": "Can you drink cappuccino after breakfast? Should you take espresso in a cup or a glass? Italy, perhaps the spiritual home of coffee, has much to say about when and how to enjoy it.",
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"description": "Can you drink cappuccino after breakfast? Should you take espresso in a cup or a glass? Italy, perhaps the spiritual home of coffee, has much to say about when and how to enjoy it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Coffee — it's something many can't start the day without. In Italy, it is a cultural mainstay, and the country is perhaps the beverage's spiritual home.\u003c/p>\n\u003cp>After all, Italy gave us the lingo — espresso, cappuccino, latte — and its coffee culture is filled with rituals and mysterious rules.\u003c/p>\n\u003cp>Caffé Greco is Rome's oldest café. Founded in 1760, it's also the second oldest in all of Italy, after Florian in Venice.\u003c/p>\n\u003cfigure id=\"attachment_119154\" class=\"wp-caption aligncenter\" style=\"max-width: 1438px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae.jpg\" alt=\"The entrance to Caffé Greco, the oldest café in Rome.\" width=\"1438\" height=\"1383\" class=\"size-full wp-image-119154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae.jpg 1438w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-160x154.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-800x769.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-768x739.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-1020x981.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-1180x1135.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-960x923.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-240x231.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-375x361.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-520x500.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-32x32.jpg 32w\" sizes=\"(max-width: 1438px) 100vw, 1438px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Caffé Greco, the oldest café in Rome. \u003ccite>(Sylvia Poggioli/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a recent hot summer afternoon, Caffé Greco was packed with tourists on settees upholstered in red velvet. They sipped coffee served on tiny, marble tables, while admiring 18th-century landscape paintings that hang along damask-lined walls.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Maitre d' Simone Rampone said that thanks to the quality of its coffee, Caffé Greco soon became very popular and was a favorite of writers from all over Europe, such as \"Byron, Shelley, Keats, Gogol from Russia, Stendhal.\" He pointed out that we were sitting on the couch that belonged to Hans Christian Andersen, who for a time lived upstairs.\u003c/p>\n\u003cp>Coffee was introduced to Europe in the 17th century. But it wasn't until the invention of a steam-driven, coffee-making machine in the late 19th century that Italy gave the world espresso.\u003c/p>\n\u003cp>Espresso is not a particular coffee bean or type of roast. It's a method to brew finely ground and compacted coffee very fast, with very hot water, at very high pressure.\u003c/p>\n\u003cp>Moreno Faina is the director of the University of Coffee, based in Trieste. Owned by the Illy coffee company, it holds courses for baristas, coffee producers and coffee bar managers. This is how he describes Italy's signature coffee beverage.\u003c/p>\n\u003cfigure id=\"attachment_119155\" class=\"wp-caption aligncenter\" style=\"max-width: 1451px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4.jpg\" alt=\"Caffé Greco maitre d' Simone Rampone sits on Hans Christian Andersen's couch.\" width=\"1451\" height=\"1306\" class=\"size-full wp-image-119155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4.jpg 1451w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-160x144.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-800x720.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-768x691.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-1020x918.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-1180x1062.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-960x864.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-240x216.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-375x338.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-520x468.jpg 520w\" sizes=\"(max-width: 1451px) 100vw, 1451px\">\u003cfigcaption class=\"wp-caption-text\">Caffé Greco maitre d' Simone Rampone sits on Hans Christian Andersen's couch. \u003ccite>(Sylvia Poggioli/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"So you need an espresso, you ask for an espresso and a barista will serve immediately the espresso just for you. In all other cases,\" adds Faina, \"when you ask for a coffee, the coffee has already been prepared, while espresso must be prepared on express order.\"\u003c/p>\n\u003cp>A landmark in Rome's Monti neighborhood is the Er Baretto café. Owner Marco Eskandar, an Egyptian by birth, and longtime Italian resident, reveals the secret of good espresso.\u003c/p>\n\u003cp>\"It's the 5 M's,\" says Eskandar. \"M\u003cem>iscela\u003c/em> — blend; \u003cem>macchina, \u003c/em>the coffee machine; \u003cem>macinino, \u003c/em>the grinder; \u003cem>manutenzione, \u003c/em>machine maintenance; and \u003cem>mano,\u003c/em> the skill of the barista.\"\u003c/p>\n\u003cp>Eskandar is also a master of cappuccino — espresso and milk named for the color of the robes of Capuchin monks.\u003c/p>\n\u003cp>While the coffee brews, he twirls a metal pitcher of milk under a spout of steam. When the milk turns frothy, he carefully pours it over the espresso, making it the canvas for a little work of art — a beautiful white tulip.\u003c/p>\n\u003cp>According to Italian custom, I am violating an Italian taboo: It's afternoon and cappuccino is considered a breakfast beverage never, ever to be consumed after late morning.\u003c/p>\n\u003cp>Elizabeth Minchilli — an American who writes about Italian food, wine and culture — says this unwritten law derives from a national obsession with digestion.\u003c/p>\n\u003cp>\"I don't think after a meal you would have a warm cup of milk,\" she says. Echoing the Italian coffee mantra, she says, \"it's \u003cem>pesante\u003c/em>, it's heavy!\"\u003c/p>\n\u003cp>Minchilli often warns Americans that if they order a latte here, all they'll get is a glass of milk. She stresses that Italian coffee culture has much to do with when and where the beverage is consumed.\u003c/p>\n\u003cp>\"It's always this social occasion, whether it is in the morning, afternoon, or 6 in the evening, and there are rituals that go along with it,\" she says.\u003c/p>\n\u003cp>The most common ritual is drinking coffee standing up at a bar, chatting with the barista.\u003c/p>\n\u003cp>Here in Rome, you'll often hear a person order an espresso or cappuccino served in a glass — many claim it tastes better than in a porcelain cup.\u003c/p>\n\u003cp>And there are many varieties to choose from, from \u003cem>caffé' macchiato\u003c/em> — stained with a swirl of milk, to \u003cem>caffé corretto\u003c/em> — an espresso corrected with a shot of grappa or cognac. And, for summer, says Minchilli, there are refreshing variations.\u003c/p>\n\u003cp>\"\u003cem>Shakerato\u003c/em>, it's when they put a shot of espresso into a cocktail shaker with ice and shake it, shake it, shake it, until it gets foamy and the ice kind of melts and crystalizes and then they pour it into a goblet. And that's fantastic!\"\u003c/p>\n\u003cp>Then, there's \u003cem>Granita di Caffé\u003c/em> — a frozen mix of coffee, sugar and water usually served with a big dollop of whipped cream on top — which is how Italians even turned their beloved espresso into dessert. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Italy%27s+Coffee+Culture+Brims+With+Rituals+And+Mysterious+Rules&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\n\u003c/p>\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eating History: Food Films at the SF Jewish Film Fest",
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"content": "\u003cp>My husband has a gag record called “What I Like About Jew,” which he now plays exclusively on Jewish holidays. One track features a pop culture-garbled recounting of Jewish history that wickedly sums up the format of holiday celebrations thus: “They tried to kill us. We survived. Let’s eat.” This funny and apt conflation of food and history came to mind while I watched Roger Sherman’s new documentary, \u003cem>In Search of Israeli Cuisine\u003c/em>. The film follows Pittsburgh-based, James Beard award-winning chef Michael Solomonov as he travels the length and breadth of Israel trying to nail down a definition of a food influenced by a diaspora that spanned the former Soviet Union, Europe, the Middle East and beyond.\u003c/p>\n\u003cp>\u003cem>In Search of Israeli Cuisine\u003c/em> is one of three food-related films featured at this year’s San Francisco Jewish Film Festival, which runs July 21 through August 7, 2016 at locations across the Bay. The others stick to subjects that are obvious, matzo, and fascinatingly controversial, hummus. All three films are really fun and enlightening, each in its own way. \u003c/p>\n\u003cp>https://youtu.be/mv_f11Ukz-I\u003c/p>\n\u003cp>My favorite by far is \u003cem>In Search of Israeli Cuisine\u003c/em>, mostly because it contains so many twists as Solomonov delves deep into Jewish cooking traditions and the fascinating histories with which they are freighted. He notes the country itself is the size of New Jersey but contains multitudes: a long coastline, a mountainous region, the desert, a religious capital and a secular center. Israel somehow brings together the contradictory impulses of old and new within its food, the observations of ancient traditions and practices alongside the fusion of ingredients, spices and techniques from around the world. \u003c/p>\n\u003cp>The film visits world-class chefs in gorgeous settings who are serving up fresh local ingredients to an appreciative population. Interestingly, the country's food boom has only occurred within the last few decades. Many of the chefs interviewed attribute this to survivor guilt, but it may also be a function of newfound affluence. Food as a lifestyle is a recent luxury and modern Israelis are working hard to reverse some of the practices and misconceptions about food (and wine) that formed during the country's infancy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Israel has both an ancient history and a short one. The Jewish culture, alongside the Arabs, can be regionally traced back to the beginning of recorded history, while the state is only in its late sixties. That recent history is infused with a peasant mentality imported from the old world that the population is struggling to shed. Naturally, the transported culture was powerfully connected to food, its ingredients, traditions, preparation and signification. \u003c/p>\n\u003cp>In a scant ninety-seven minutes, Sherman and Solomonov unpack a whole range of messy and fascinating truths about food in general and the Israeli relationship to it in particular. Every piece of food Solomonov puts into his mouth comes with a complex backstory often involving family, history, tradition and struggle. \u003c/p>\n\u003cp>Most chefs cite their grandmothers as their leading influence, crediting their decision to cook for others to a nostalgia for the comforting tastes of their youth. A great question then is what happens in the kitchen when Moroccan and Polish Jews marry? When a Jew whose grandmother grew up in Europe joins forces with one whose family emigrated from Iraq? Ashkenazi dishes, spices (or the apparent lack thereof) and ingredients go head to head with the items and practices found in a Sephardic kitchen. And along with this comes controversy. Many of the dishes that are considered as necessarily central to any definition of Israeli cuisine are also powerfully connected to Arab traditions. \u003c/p>\n\u003cp>Not the least of which is hummus. I love the tagline for \u003cem>Hummus! The Movie\u003c/em>: \"It unites. It divides. It's delicious.\" That pretty much captures the film's irreverent tone and the array of colorful characters it lovingly captures. Centered on three chefs from three different regions of Israel, \u003cem>Hummus!\u003c/em> tells their personal stories intimately with a loving humor. My favorite character is Suheila Al Hindi, a Muslim woman who devoted her life to the family restaurant following the death of her father. She exhibits a quiet confidence while cooking that you can tell flavors her hummus with care and makes her restaurant a popular destination. \u003c/p>\n\u003cp>https://youtu.be/uMNQ7poN3JQ\u003c/p>\n\u003cp>We also follow Jalil Dabit, a restaurateur who is going through a life-defining transition trying to modernize his father's business and strike out on his own. \u003c/p>\n\u003cp>The most colorful characters appear in Eliyahu Shmueli's story. A tattoo-covered vagabond, Shmueli struggles to keep his restaurant kosher and studies martial arts under the tutelage of a Jamaican-born black belt and hip hop musician who is famous for a rap about how \"hummus makes you stupid.\" Oh, and there is also an order of Benedictine monks and a contest with Lebanon to produce the world's largest plate of hummus.\u003c/p>\n\u003cp>https://youtu.be/IAPN6yXFlkA\u003c/p>\n\u003cp>Finally, \u003cem>Streit's Matzo and the American Dream\u003c/em> tells the story of a matzo factory located on New York City's Lower East Side since 1925. The factory and the business have remained in the Streit family for generations, though the film chronicles its recent battle with the brutal forces of Manhattan gentrification. There is a fascinating section in the center of this film that shows how special ovens built specifically for the factory are believed to contribute to the Streit brand's unique flavor. The building, located on Rivington street, was formed from the joining of two tenements. The ovens were built in place to fit the space. We see how assiduously these aging pieces of vital equipment are monitored to control the bread's color and crispness. While considering their limited options as the ovens begin to fail (new parts are unavailable and must be specially tooled at great cost), the remaining family members worry that relocating their business will also mean losing their distinctive taste. They also fear they will lose the workforce that has produced a quality product for, in most cases, the last forty years. \u003c/p>\n\u003cp>This is a lovely portrait of a dying breed, the family business in the age of the global conglomerate.\u003c/p>\n\u003cp>And I didn't even get to tell you about the most interesting thing I learned about ancient Nabatene practices for capturing flood waters in the desert. I guess you will have to go and see these films for yourself. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The San Francisco Jewish Film Festival opens Thursday, July 21 at the Castro Theatre with Daniel Burman's romantic comedy, \u003cem>The Tenth Man\u003c/em> and runs through August 7, 2016 at various Bay Area locations. For tickets and information, visit \u003ca href=\"http://sfjff36.jfi.org/\" target=\"_blank\">sfjff36.jfi.org\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My husband has a gag record called “What I Like About Jew,” which he now plays exclusively on Jewish holidays. One track features a pop culture-garbled recounting of Jewish history that wickedly sums up the format of holiday celebrations thus: “They tried to kill us. We survived. Let’s eat.” This funny and apt conflation of food and history came to mind while I watched Roger Sherman’s new documentary, \u003cem>In Search of Israeli Cuisine\u003c/em>. The film follows Pittsburgh-based, James Beard award-winning chef Michael Solomonov as he travels the length and breadth of Israel trying to nail down a definition of a food influenced by a diaspora that spanned the former Soviet Union, Europe, the Middle East and beyond.\u003c/p>\n\u003cp>\u003cem>In Search of Israeli Cuisine\u003c/em> is one of three food-related films featured at this year’s San Francisco Jewish Film Festival, which runs July 21 through August 7, 2016 at locations across the Bay. The others stick to subjects that are obvious, matzo, and fascinatingly controversial, hummus. All three films are really fun and enlightening, each in its own way. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/mv_f11Ukz-I'\n title='//www.youtube.com/embed/mv_f11Ukz-I'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>My favorite by far is \u003cem>In Search of Israeli Cuisine\u003c/em>, mostly because it contains so many twists as Solomonov delves deep into Jewish cooking traditions and the fascinating histories with which they are freighted. He notes the country itself is the size of New Jersey but contains multitudes: a long coastline, a mountainous region, the desert, a religious capital and a secular center. Israel somehow brings together the contradictory impulses of old and new within its food, the observations of ancient traditions and practices alongside the fusion of ingredients, spices and techniques from around the world. \u003c/p>\n\u003cp>The film visits world-class chefs in gorgeous settings who are serving up fresh local ingredients to an appreciative population. Interestingly, the country's food boom has only occurred within the last few decades. Many of the chefs interviewed attribute this to survivor guilt, but it may also be a function of newfound affluence. Food as a lifestyle is a recent luxury and modern Israelis are working hard to reverse some of the practices and misconceptions about food (and wine) that formed during the country's infancy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Israel has both an ancient history and a short one. The Jewish culture, alongside the Arabs, can be regionally traced back to the beginning of recorded history, while the state is only in its late sixties. That recent history is infused with a peasant mentality imported from the old world that the population is struggling to shed. Naturally, the transported culture was powerfully connected to food, its ingredients, traditions, preparation and signification. \u003c/p>\n\u003cp>In a scant ninety-seven minutes, Sherman and Solomonov unpack a whole range of messy and fascinating truths about food in general and the Israeli relationship to it in particular. Every piece of food Solomonov puts into his mouth comes with a complex backstory often involving family, history, tradition and struggle. \u003c/p>\n\u003cp>Most chefs cite their grandmothers as their leading influence, crediting their decision to cook for others to a nostalgia for the comforting tastes of their youth. A great question then is what happens in the kitchen when Moroccan and Polish Jews marry? When a Jew whose grandmother grew up in Europe joins forces with one whose family emigrated from Iraq? Ashkenazi dishes, spices (or the apparent lack thereof) and ingredients go head to head with the items and practices found in a Sephardic kitchen. And along with this comes controversy. Many of the dishes that are considered as necessarily central to any definition of Israeli cuisine are also powerfully connected to Arab traditions. \u003c/p>\n\u003cp>Not the least of which is hummus. I love the tagline for \u003cem>Hummus! The Movie\u003c/em>: \"It unites. It divides. It's delicious.\" That pretty much captures the film's irreverent tone and the array of colorful characters it lovingly captures. Centered on three chefs from three different regions of Israel, \u003cem>Hummus!\u003c/em> tells their personal stories intimately with a loving humor. My favorite character is Suheila Al Hindi, a Muslim woman who devoted her life to the family restaurant following the death of her father. She exhibits a quiet confidence while cooking that you can tell flavors her hummus with care and makes her restaurant a popular destination. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/uMNQ7poN3JQ'\n title='//www.youtube.com/embed/uMNQ7poN3JQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>We also follow Jalil Dabit, a restaurateur who is going through a life-defining transition trying to modernize his father's business and strike out on his own. \u003c/p>\n\u003cp>The most colorful characters appear in Eliyahu Shmueli's story. A tattoo-covered vagabond, Shmueli struggles to keep his restaurant kosher and studies martial arts under the tutelage of a Jamaican-born black belt and hip hop musician who is famous for a rap about how \"hummus makes you stupid.\" Oh, and there is also an order of Benedictine monks and a contest with Lebanon to produce the world's largest plate of hummus.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/IAPN6yXFlkA'\n title='//www.youtube.com/embed/IAPN6yXFlkA'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Finally, \u003cem>Streit's Matzo and the American Dream\u003c/em> tells the story of a matzo factory located on New York City's Lower East Side since 1925. The factory and the business have remained in the Streit family for generations, though the film chronicles its recent battle with the brutal forces of Manhattan gentrification. There is a fascinating section in the center of this film that shows how special ovens built specifically for the factory are believed to contribute to the Streit brand's unique flavor. The building, located on Rivington street, was formed from the joining of two tenements. The ovens were built in place to fit the space. We see how assiduously these aging pieces of vital equipment are monitored to control the bread's color and crispness. While considering their limited options as the ovens begin to fail (new parts are unavailable and must be specially tooled at great cost), the remaining family members worry that relocating their business will also mean losing their distinctive taste. They also fear they will lose the workforce that has produced a quality product for, in most cases, the last forty years. \u003c/p>\n\u003cp>This is a lovely portrait of a dying breed, the family business in the age of the global conglomerate.\u003c/p>\n\u003cp>And I didn't even get to tell you about the most interesting thing I learned about ancient Nabatene practices for capturing flood waters in the desert. I guess you will have to go and see these films for yourself. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The San Francisco Jewish Film Festival opens Thursday, July 21 at the Castro Theatre with Daniel Burman's romantic comedy, \u003cem>The Tenth Man\u003c/em> and runs through August 7, 2016 at various Bay Area locations. For tickets and information, visit \u003ca href=\"http://sfjff36.jfi.org/\" target=\"_blank\">sfjff36.jfi.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "More Than a Wine Destination: A Guide to Oxbow Public Market and Weekend Eating in Downtown Napa",
"title": "More Than a Wine Destination: A Guide to Oxbow Public Market and Weekend Eating in Downtown Napa",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Most visitors to Napa have the county in mind, not the town. They’re headed to the valley’s famed vineyards, wineries and tasting rooms, knowing they’ll have some good food along the way. But the wines themselves, most notably big Cabernet Sauvignons, aren’t the only attraction. The city of Napa’s small downtown area is a culinary paradise, from the collection of purveyors at \u003ca href=\"http://oxbowpublicmarket.com/\" target=\"_blank\">Oxbow Public Market\u003c/a>, a veritable foodie epicenter, to several destination restaurants within walking distance from there, including a Michelin-starred gem.\u003c/p>\n\u003cp>If you’re just driving up for the day, be sure to arrive in time for breakfast, and park near Oxbow. (Street parking is usually remarkably hassle-free, unless there’s a special event going on.) While there are multiple breakfast options, the three best are \u003ca href=\"http://oxbowpublicmarket.com/market-hours/c-casa/\" target=\"_blank\">C Casa\u003c/a> for Mexican breakfast tacos (and an entirely gluten-free menu), \u003ca href=\"http://oxbowpublicmarket.com/market-hours/the-model-bakery/\" target=\"_blank\">The Model Bakery\u003c/a> for decadent pastries and Blue Bottle coffee, and \u003ca href=\"http://oxbowpublicmarket.com/market-hours/five-dot-ranch-2/\" target=\"_blank\">Five Dot Ranch\u003c/a> for homemade biscuits and beef sausage made from the ranch’s own pastured cows. And don’t forget the \u003ca href=\"http://oxbowpublicmarket.com/market-hours/ritual-coffee-roasters/\" target=\"_blank\">Ritual\u003c/a> coffee. The stand at Oxbow offers Ritual’s full line of pour-over coffees and espresso drinks.\u003c/p>\n\u003cfigure id=\"attachment_108368\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4912-1920.jpg\" alt=\"The busy breakfast service at The Model Bakery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108368\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The busy breakfast service at The Model Bakery. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4855-1920.jpg\" alt=\"Homemade biscuit with pastured beef sausage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade biscuit with pastured beef sausage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4852-1920.jpg\" alt=\"A latte and a Kenya pour-over at Ritual Coffee.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A latte and a Kenya pour-over at Ritual Coffee. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The great thing about Oxbow is that a family or group can choose multiple dining options simultaneously at any meal, as seating is all central to the market, rather than being associated with each restaurant (with the exception of \u003ca href=\"http://oxbowpublicmarket.com/market-hours/kitchen-door/\" target=\"_blank\">The Kitchen Door\u003c/a>, a separate sit-down restaurant featuring chef Todd Humphries’ locally inspired cooking, and \u003ca href=\"http://oxbowpublicmarket.com/market-hours/hog-island-oyster-co/\" target=\"_blank\">Hog Island Oyster Co.\u003c/a>, whose raw-bar seating extends on to the back patio.)\u003c/p>\n\u003cfigure id=\"attachment_108383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4798-1920.jpg\" alt=\"The Kitchen Door, a separate sit-down restaurant featuring chef Todd Humphries’ locally inspired cooking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kitchen Door, a separate sit-down restaurant featuring chef Todd Humphries’ locally inspired cooking. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4793-1920.jpg\" alt=\"The oyster bar at Hog Island Oyster Co.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The oyster bar at Hog Island Oyster Co. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lunch is another opportunity to experience’s the market’s bounty. The aforementioned \u003ca href=\"http://oxbowpublicmarket.com/market-hours/hog-island-oyster-co/\" target=\"_blank\">Hog Island Oyster Co.\u003c/a> is a seafood-lover’s dream come true, with platters of mostly West-Coast bi-valves and a few from the east, along with clams, fresh halibut, seafood stew and a well-priced wine list.\u003c/p>\n\u003cfigure id=\"attachment_108380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4822-1920.jpg\" alt=\"Two dozen oysters at Hog Island.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Two dozen oysters at Hog Island. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4834-1920.jpg\" alt=\"Clams with sausage and lemongrass at Hog Island.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clams with sausage and lemongrass at Hog Island. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alternatively, gather some picnic food and lounge on the banks of the Napa River and watch the little fishing boats float by. \u003ca href=\"http://oxbowpublicmarket.com/market-hours/the-fatted-calf/\" target=\"_blank\">The Fatted Calf\u003c/a> has all manner of charcuterie, as well as a selection of pastas, heirloom beans, vinegars and other kitchen staples to take home with you. Salumi from The Fatted Calf, a baguette from The Model Bakery and fruit from \u003ca href=\"http://oxbowpublicmarket.com/market-hours/hudson-greens-goods/\" target=\"_blank\">Hudson Greens and Goods\u003c/a> (or fresh-pressed juice or avocado toast) make for a complete outdoor meal. Except for dessert, of course, which can be readily fulfilled by cupcakes from \u003ca href=\"http://oxbowpublicmarket.com/market-hours/karas-cupcakes\" target=\"_blank\">Kara’s Cupcakes\u003c/a> or ice cream at \u003ca href=\"http://oxbowpublicmarket.com/market-hours/three-twins-ice-cream/\" target=\"_blank\">Three Twins\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_108378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4838-1920.jpg\" alt=\"Fishing on the Napa River.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fishing on the Napa River. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108367\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4920-1920.jpg\" alt=\"Charcuterie at The Fatted Calf.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charcuterie at The Fatted Calf. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108404\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4921-1920.jpg\" alt=\"The Fatted Calf’s extensive menu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Fatted Calf’s extensive menu. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108405\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4895-1920.jpg\" alt=\"Fruit at Hudson Greens and Goods.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108405\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fruit at Hudson Greens and Goods. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108372\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4888-1920.jpg\" alt=\"Enjoying fresh-pressed juice from Hudson.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying fresh-pressed juice from Hudson. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4892-1920.jpg\" alt=\"Avocado toast at Hudson.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108371\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avocado toast at Hudson. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4893-1920.jpg\" alt=\"Cupcakes from Kara’s\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108370\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cupcakes from Kara’s \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108384\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4794-1920.jpg\" alt=\"Lining up at Three Twins Ice Cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lining up at Three Twins Ice Cream. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another option altogether is to leave the culinary wonderland of Oxbow and walk into downtown Napa for pizza or pasta at \u003ca href=\"http://camomiosteria.com/\" target=\"_blank\">Ca’ Momi Osteria\u003c/a>, the restaurant version of the wood-burning pizza place at Oxbow (which has a smaller enoteca menu). At the osteria, you can make a reservation and enjoy the full experience of the brewery and the homemade pastas.\u003c/p>\n\u003cfigure id=\"attachment_108402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4929-1920.jpg\" alt=\"The wood-burning oven at Ca’ Momi Osteria in downtown Napa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108402\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The wood-burning oven at Ca’ Momi Osteria in downtown Napa. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108403\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4922-1920.jpg\" alt=\"The bar and dining room at Ca’ Momi Osteria.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108403\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar and dining room at Ca’ Momi Osteria. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re able to stay overnight, the \u003ca href=\"http://www.westinnapa.com/\" target=\"_blank\">Westin Verasa Napa\u003c/a> is perfectly situated within walking distance of everything in the downtown area and moderately priced. The big, comfortable rooms overlook the year-round heated pool and the Napa River beyond. And there are also bocce courts for use by guests. For families, one- and two-bedroom suites with full kitchens are ideal. Service is both informal and expert, and the hotel offers free wine tastings every night, along with free chair massages on the weekends. If you have time, get a treatment at the inviting and tranquil \u003ca href=\"http://www.gcdayspa.com/\" target=\"_blank\">Gloria Curry Day Spa\u003c/a> housed on the property. A hot stone massage and a deep-cleansing facial will set you right as you continue your culinary extravaganza.\u003c/p>\n\u003cfigure id=\"attachment_108401\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Pool-1920-1.jpg\" alt=\"The heated pool at the Westin Verasa Napa\" width=\"1920\" height=\"1288\" class=\"size-full wp-image-108401\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-1440x966.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-1180x792.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-960x644.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The heated pool at the Westin Verasa Napa \u003ccite>(Courtesy of Westin Verasa Napa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108413\" class=\"wp-caption alignright\" style=\"max-width: 286px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LaToque_02.jpg\" alt=\"Chef Ken Frank in the kitchen of his Michelin-starred restaurant at the Westin Verasa Napa.\" width=\"286\" height=\"381\" class=\"size-full wp-image-108413\">\u003cfigcaption class=\"wp-caption-text\">Chef Ken Frank in the kitchen of his Michelin-starred restaurant at the Westin Verasa Napa. \u003ccite>(Courtesy of Westin Verasa Napa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Besides its prime location, another reason to choose this particular hotel is that it is home to chef Ken Franks’ legendary restaurant, \u003ca href=\"http://latoque.com/\" target=\"_blank\">La Toque\u003c/a>. Originally founded on the Sunset Strip in Los Angeles when Frank was just 23, La Toque became a culinary institution in Wine Country, first in Rutherford from 1998 to 2008, and then at the Westin Verasa Napa, where Frank continues to cook contemporary-classic French food, beautifully plated and graciously served. The restaurant’s Michelin-star is visibly earned in Frank’s careful tasting menus that allow you to create your own three-, four-, or five-course meals. The world-class wine list, which holds a Wine Spectator Grand Award, has one of the best collections of highly allocated local wines available anywhere, not to mention the French stuff.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our two favorite dishes were the beef carpaccio — meltingly fatty, perfectly sliced and topped with sauteed trumpet mushrooms — and the crisp rosti potato with creme fraiche and caviar.\u003c/p>\n\u003cfigure id=\"attachment_108386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920.jpg\" alt=\"Beef Carpaccio — meltingly fatty, perfectly sliced and topped with sauteed trumpet mushrooms.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef Carpaccio — meltingly fatty, perfectly sliced and topped with sauteed trumpet mushrooms. \u003ccite>(Courtesy of Westin Verasa Napa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920.jpg\" alt=\"Crisp Rosti Potato with creme fraiche and caviar.\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-108409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crisp Rosti Potato with creme fraiche and caviar. \u003ccite>(Courtesy of Westin Verasa Napa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After a good sleep, head back to Oxbow to buy some local products to take home. \u003ca href=\"http://oxbowpublicmarket.com/market-hours/whole-spice/\" target=\"_blank\">Whole Spice\u003c/a> is a one-stop shop for all things aromatic and flavorful for your own home-cooking. \u003ca href=\"http://oxbowpublicmarket.com/market-hours/napastak/\" target=\"_blank\">Napastäk\u003c/a> is a beautifully curated shop of prepared foods where you never know what you’ll find, but there are always local honeys, jams and shrubs, as well as imported condiments and sauces. End your spree at \u003ca href=\"http://oxbowpublicmarket.com/market-hours/napa-valley-distillery/\" target=\"_blank\">Napa Valley Distillery\u003c/a> with a sampler of locally made spirits.\u003c/p>\n\u003cfigure id=\"attachment_108373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4877-1920.jpg\" alt=\"Rows and rows of spices at Whole Spice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108373\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rows and rows of spices at Whole Spice. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4807-1920.jpg\" alt=\"Prepared foods galore at Napastäk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepared foods galore at Napastäk. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108381\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4817-1920.jpg\" alt=\"Local spirits at Napa Valley Distillery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local spirits at Napa Valley Distillery. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If there’s time for one last meal—and there always is—head for \u003ca href=\"http://oenotri.com/\" target=\"_blank\">Oenotri\u003c/a>, a southern Italian restaurant where everything, including the salumi and pastas are homemade. The wood-burning oven turns out crisp pizzas that make you fee like you’re in Rome.\u003c/p>\n\u003cfigure id=\"attachment_108374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4866-1920.jpg\" alt=\"Pizza at Oenotri.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108374\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pizza at Oenotri. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I can’t think of a place in northern California that offers as much in a half-mile radius as downtown Napa. And there’s lots of good wine to drink if you get thirsty.\u003c/p>\n\u003cp>\u003ca href=\"http://oxbowpublicmarket.com/\" target=\"_blank\">\u003cstrong>Oxbow Public Market\u003c/strong>\u003c/a>\u003cbr>\n610 and 644 First St. [\u003ca href=\"https://goo.gl/YhK4ON\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNapa, CA 94559\u003cbr>\nPh: (707) 226-6529\u003cbr>\nHours: 7:30am-9:30pm (check individual vendors for specific hours)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/OxbowPublicMarket\" target=\"_blank\">Oxbow Public Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/OxbowPubMarket\" target=\"_blank\">@OxbowPubMarket\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/oxbowpublicmarket/\" target=\"_blank\">@oxbowpublicmarket\u003c/a>\u003cbr>\nPrice Range: $-$$$$\u003c/p>\n\u003cp>\u003ca href=\"http://www.westinnapa.com/\" target=\"_blank\">\u003cstrong>Westin Napa Verasa Hotel\u003c/strong>\u003c/a>\u003cbr>\n1314 McKinstry St. [\u003ca href=\"https://goo.gl/BeVQzg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNapa, CA 94559\u003cbr>\nPh: (707) 257-1800\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/WestinNapa\" target=\"_blank\">The Westin Verasa - Napa\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/westinnapa\" target=\"_blank\">@westinnapa\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/westinnapa/\" target=\"_blank\">@westinnapa\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\u003cp>\u003ca href=\"http://camomiosteria.com/\" target=\"_blank\">\u003cstrong>Ca’ Momi Osteria\u003c/strong>\u003c/a>\u003cbr>\n1141 First St. [\u003ca href=\"https://goo.gl/mVIXiF\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNapa, CA 94559\u003cbr>\nPh: (707) 224-6664\u003cbr>\nHours: Daily, 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/camominapavalley\" target=\"_blank\">Ca' Momi\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/camominapa\" target=\"_blank\">@camominapa\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/camominapavalley/\" target=\"_blank\">@camominapavalley\u003c/a>\u003cbr>\nPrice range: $$-$$$ ($14-$32 entrees)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://oenotri.com/\" target=\"_blank\">\u003cstrong>Oenotri\u003c/strong>\u003c/a>\u003cbr>\n1425 First St. [\u003ca href=\"https://goo.gl/B6bRSx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNapa, CA 94559\u003cbr>\nPh: (707) 252-1022\u003cbr>\nHours: Mon-Fri, 5:30-10pm; Sat-Sun, 10am-3pm and 5:30-10pm\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/oenotri/\" target=\"_blank\">@oenotri\u003c/a>\u003cbr>\nPrice Range: $$-$$$ ($17-$34 entrees)\u003c/p>\n\n",
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"excerpt": "The Napa Valley is not just a wine destination. Its central hub, the town of Napa, is a bona fide culinary destination in its own right.",
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"description": "The Napa Valley is not just a wine destination. Its central hub, the town of Napa, is a bona fide culinary destination in its own right.",
"title": "More Than a Wine Destination: A Guide to Oxbow Public Market and Weekend Eating in Downtown Napa | KQED",
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"headline": "More Than a Wine Destination: A Guide to Oxbow Public Market and Weekend Eating in Downtown Napa",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Most visitors to Napa have the county in mind, not the town. They’re headed to the valley’s famed vineyards, wineries and tasting rooms, knowing they’ll have some good food along the way. But the wines themselves, most notably big Cabernet Sauvignons, aren’t the only attraction. The city of Napa’s small downtown area is a culinary paradise, from the collection of purveyors at \u003ca href=\"http://oxbowpublicmarket.com/\" target=\"_blank\">Oxbow Public Market\u003c/a>, a veritable foodie epicenter, to several destination restaurants within walking distance from there, including a Michelin-starred gem.\u003c/p>\n\u003cp>If you’re just driving up for the day, be sure to arrive in time for breakfast, and park near Oxbow. (Street parking is usually remarkably hassle-free, unless there’s a special event going on.) While there are multiple breakfast options, the three best are \u003ca href=\"http://oxbowpublicmarket.com/market-hours/c-casa/\" target=\"_blank\">C Casa\u003c/a> for Mexican breakfast tacos (and an entirely gluten-free menu), \u003ca href=\"http://oxbowpublicmarket.com/market-hours/the-model-bakery/\" target=\"_blank\">The Model Bakery\u003c/a> for decadent pastries and Blue Bottle coffee, and \u003ca href=\"http://oxbowpublicmarket.com/market-hours/five-dot-ranch-2/\" target=\"_blank\">Five Dot Ranch\u003c/a> for homemade biscuits and beef sausage made from the ranch’s own pastured cows. And don’t forget the \u003ca href=\"http://oxbowpublicmarket.com/market-hours/ritual-coffee-roasters/\" target=\"_blank\">Ritual\u003c/a> coffee. The stand at Oxbow offers Ritual’s full line of pour-over coffees and espresso drinks.\u003c/p>\n\u003cfigure id=\"attachment_108368\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4912-1920.jpg\" alt=\"The busy breakfast service at The Model Bakery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108368\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The busy breakfast service at The Model Bakery. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4855-1920.jpg\" alt=\"Homemade biscuit with pastured beef sausage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade biscuit with pastured beef sausage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4852-1920.jpg\" alt=\"A latte and a Kenya pour-over at Ritual Coffee.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A latte and a Kenya pour-over at Ritual Coffee. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The great thing about Oxbow is that a family or group can choose multiple dining options simultaneously at any meal, as seating is all central to the market, rather than being associated with each restaurant (with the exception of \u003ca href=\"http://oxbowpublicmarket.com/market-hours/kitchen-door/\" target=\"_blank\">The Kitchen Door\u003c/a>, a separate sit-down restaurant featuring chef Todd Humphries’ locally inspired cooking, and \u003ca href=\"http://oxbowpublicmarket.com/market-hours/hog-island-oyster-co/\" target=\"_blank\">Hog Island Oyster Co.\u003c/a>, whose raw-bar seating extends on to the back patio.)\u003c/p>\n\u003cfigure id=\"attachment_108383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4798-1920.jpg\" alt=\"The Kitchen Door, a separate sit-down restaurant featuring chef Todd Humphries’ locally inspired cooking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kitchen Door, a separate sit-down restaurant featuring chef Todd Humphries’ locally inspired cooking. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4793-1920.jpg\" alt=\"The oyster bar at Hog Island Oyster Co.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The oyster bar at Hog Island Oyster Co. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lunch is another opportunity to experience’s the market’s bounty. The aforementioned \u003ca href=\"http://oxbowpublicmarket.com/market-hours/hog-island-oyster-co/\" target=\"_blank\">Hog Island Oyster Co.\u003c/a> is a seafood-lover’s dream come true, with platters of mostly West-Coast bi-valves and a few from the east, along with clams, fresh halibut, seafood stew and a well-priced wine list.\u003c/p>\n\u003cfigure id=\"attachment_108380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4822-1920.jpg\" alt=\"Two dozen oysters at Hog Island.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Two dozen oysters at Hog Island. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4834-1920.jpg\" alt=\"Clams with sausage and lemongrass at Hog Island.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clams with sausage and lemongrass at Hog Island. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alternatively, gather some picnic food and lounge on the banks of the Napa River and watch the little fishing boats float by. \u003ca href=\"http://oxbowpublicmarket.com/market-hours/the-fatted-calf/\" target=\"_blank\">The Fatted Calf\u003c/a> has all manner of charcuterie, as well as a selection of pastas, heirloom beans, vinegars and other kitchen staples to take home with you. Salumi from The Fatted Calf, a baguette from The Model Bakery and fruit from \u003ca href=\"http://oxbowpublicmarket.com/market-hours/hudson-greens-goods/\" target=\"_blank\">Hudson Greens and Goods\u003c/a> (or fresh-pressed juice or avocado toast) make for a complete outdoor meal. Except for dessert, of course, which can be readily fulfilled by cupcakes from \u003ca href=\"http://oxbowpublicmarket.com/market-hours/karas-cupcakes\" target=\"_blank\">Kara’s Cupcakes\u003c/a> or ice cream at \u003ca href=\"http://oxbowpublicmarket.com/market-hours/three-twins-ice-cream/\" target=\"_blank\">Three Twins\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_108378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4838-1920.jpg\" alt=\"Fishing on the Napa River.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fishing on the Napa River. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108367\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4920-1920.jpg\" alt=\"Charcuterie at The Fatted Calf.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charcuterie at The Fatted Calf. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108404\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4921-1920.jpg\" alt=\"The Fatted Calf’s extensive menu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Fatted Calf’s extensive menu. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108405\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4895-1920.jpg\" alt=\"Fruit at Hudson Greens and Goods.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108405\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fruit at Hudson Greens and Goods. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108372\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4888-1920.jpg\" alt=\"Enjoying fresh-pressed juice from Hudson.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying fresh-pressed juice from Hudson. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4892-1920.jpg\" alt=\"Avocado toast at Hudson.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108371\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avocado toast at Hudson. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4893-1920.jpg\" alt=\"Cupcakes from Kara’s\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108370\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cupcakes from Kara’s \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108384\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4794-1920.jpg\" alt=\"Lining up at Three Twins Ice Cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lining up at Three Twins Ice Cream. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another option altogether is to leave the culinary wonderland of Oxbow and walk into downtown Napa for pizza or pasta at \u003ca href=\"http://camomiosteria.com/\" target=\"_blank\">Ca’ Momi Osteria\u003c/a>, the restaurant version of the wood-burning pizza place at Oxbow (which has a smaller enoteca menu). At the osteria, you can make a reservation and enjoy the full experience of the brewery and the homemade pastas.\u003c/p>\n\u003cfigure id=\"attachment_108402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4929-1920.jpg\" alt=\"The wood-burning oven at Ca’ Momi Osteria in downtown Napa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108402\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The wood-burning oven at Ca’ Momi Osteria in downtown Napa. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108403\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4922-1920.jpg\" alt=\"The bar and dining room at Ca’ Momi Osteria.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108403\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar and dining room at Ca’ Momi Osteria. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re able to stay overnight, the \u003ca href=\"http://www.westinnapa.com/\" target=\"_blank\">Westin Verasa Napa\u003c/a> is perfectly situated within walking distance of everything in the downtown area and moderately priced. The big, comfortable rooms overlook the year-round heated pool and the Napa River beyond. And there are also bocce courts for use by guests. For families, one- and two-bedroom suites with full kitchens are ideal. Service is both informal and expert, and the hotel offers free wine tastings every night, along with free chair massages on the weekends. If you have time, get a treatment at the inviting and tranquil \u003ca href=\"http://www.gcdayspa.com/\" target=\"_blank\">Gloria Curry Day Spa\u003c/a> housed on the property. A hot stone massage and a deep-cleansing facial will set you right as you continue your culinary extravaganza.\u003c/p>\n\u003cfigure id=\"attachment_108401\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Pool-1920-1.jpg\" alt=\"The heated pool at the Westin Verasa Napa\" width=\"1920\" height=\"1288\" class=\"size-full wp-image-108401\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-1440x966.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-1180x792.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-960x644.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The heated pool at the Westin Verasa Napa \u003ccite>(Courtesy of Westin Verasa Napa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108413\" class=\"wp-caption alignright\" style=\"max-width: 286px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LaToque_02.jpg\" alt=\"Chef Ken Frank in the kitchen of his Michelin-starred restaurant at the Westin Verasa Napa.\" width=\"286\" height=\"381\" class=\"size-full wp-image-108413\">\u003cfigcaption class=\"wp-caption-text\">Chef Ken Frank in the kitchen of his Michelin-starred restaurant at the Westin Verasa Napa. \u003ccite>(Courtesy of Westin Verasa Napa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Besides its prime location, another reason to choose this particular hotel is that it is home to chef Ken Franks’ legendary restaurant, \u003ca href=\"http://latoque.com/\" target=\"_blank\">La Toque\u003c/a>. Originally founded on the Sunset Strip in Los Angeles when Frank was just 23, La Toque became a culinary institution in Wine Country, first in Rutherford from 1998 to 2008, and then at the Westin Verasa Napa, where Frank continues to cook contemporary-classic French food, beautifully plated and graciously served. The restaurant’s Michelin-star is visibly earned in Frank’s careful tasting menus that allow you to create your own three-, four-, or five-course meals. The world-class wine list, which holds a Wine Spectator Grand Award, has one of the best collections of highly allocated local wines available anywhere, not to mention the French stuff.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our two favorite dishes were the beef carpaccio — meltingly fatty, perfectly sliced and topped with sauteed trumpet mushrooms — and the crisp rosti potato with creme fraiche and caviar.\u003c/p>\n\u003cfigure id=\"attachment_108386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920.jpg\" alt=\"Beef Carpaccio — meltingly fatty, perfectly sliced and topped with sauteed trumpet mushrooms.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef Carpaccio — meltingly fatty, perfectly sliced and topped with sauteed trumpet mushrooms. \u003ccite>(Courtesy of Westin Verasa Napa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920.jpg\" alt=\"Crisp Rosti Potato with creme fraiche and caviar.\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-108409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crisp Rosti Potato with creme fraiche and caviar. \u003ccite>(Courtesy of Westin Verasa Napa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After a good sleep, head back to Oxbow to buy some local products to take home. \u003ca href=\"http://oxbowpublicmarket.com/market-hours/whole-spice/\" target=\"_blank\">Whole Spice\u003c/a> is a one-stop shop for all things aromatic and flavorful for your own home-cooking. \u003ca href=\"http://oxbowpublicmarket.com/market-hours/napastak/\" target=\"_blank\">Napastäk\u003c/a> is a beautifully curated shop of prepared foods where you never know what you’ll find, but there are always local honeys, jams and shrubs, as well as imported condiments and sauces. End your spree at \u003ca href=\"http://oxbowpublicmarket.com/market-hours/napa-valley-distillery/\" target=\"_blank\">Napa Valley Distillery\u003c/a> with a sampler of locally made spirits.\u003c/p>\n\u003cfigure id=\"attachment_108373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4877-1920.jpg\" alt=\"Rows and rows of spices at Whole Spice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108373\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rows and rows of spices at Whole Spice. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4807-1920.jpg\" alt=\"Prepared foods galore at Napastäk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepared foods galore at Napastäk. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108381\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4817-1920.jpg\" alt=\"Local spirits at Napa Valley Distillery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local spirits at Napa Valley Distillery. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If there’s time for one last meal—and there always is—head for \u003ca href=\"http://oenotri.com/\" target=\"_blank\">Oenotri\u003c/a>, a southern Italian restaurant where everything, including the salumi and pastas are homemade. The wood-burning oven turns out crisp pizzas that make you fee like you’re in Rome.\u003c/p>\n\u003cfigure id=\"attachment_108374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4866-1920.jpg\" alt=\"Pizza at Oenotri.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108374\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pizza at Oenotri. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I can’t think of a place in northern California that offers as much in a half-mile radius as downtown Napa. And there’s lots of good wine to drink if you get thirsty.\u003c/p>\n\u003cp>\u003ca href=\"http://oxbowpublicmarket.com/\" target=\"_blank\">\u003cstrong>Oxbow Public Market\u003c/strong>\u003c/a>\u003cbr>\n610 and 644 First St. [\u003ca href=\"https://goo.gl/YhK4ON\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNapa, CA 94559\u003cbr>\nPh: (707) 226-6529\u003cbr>\nHours: 7:30am-9:30pm (check individual vendors for specific hours)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/OxbowPublicMarket\" target=\"_blank\">Oxbow Public Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/OxbowPubMarket\" target=\"_blank\">@OxbowPubMarket\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/oxbowpublicmarket/\" target=\"_blank\">@oxbowpublicmarket\u003c/a>\u003cbr>\nPrice Range: $-$$$$\u003c/p>\n\u003cp>\u003ca href=\"http://www.westinnapa.com/\" target=\"_blank\">\u003cstrong>Westin Napa Verasa Hotel\u003c/strong>\u003c/a>\u003cbr>\n1314 McKinstry St. [\u003ca href=\"https://goo.gl/BeVQzg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNapa, CA 94559\u003cbr>\nPh: (707) 257-1800\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/WestinNapa\" target=\"_blank\">The Westin Verasa - Napa\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/westinnapa\" target=\"_blank\">@westinnapa\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/westinnapa/\" target=\"_blank\">@westinnapa\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\u003cp>\u003ca href=\"http://camomiosteria.com/\" target=\"_blank\">\u003cstrong>Ca’ Momi Osteria\u003c/strong>\u003c/a>\u003cbr>\n1141 First St. [\u003ca href=\"https://goo.gl/mVIXiF\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNapa, CA 94559\u003cbr>\nPh: (707) 224-6664\u003cbr>\nHours: Daily, 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/camominapavalley\" target=\"_blank\">Ca' Momi\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/camominapa\" target=\"_blank\">@camominapa\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/camominapavalley/\" target=\"_blank\">@camominapavalley\u003c/a>\u003cbr>\nPrice range: $$-$$$ ($14-$32 entrees)\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://oenotri.com/\" target=\"_blank\">\u003cstrong>Oenotri\u003c/strong>\u003c/a>\u003cbr>\n1425 First St. [\u003ca href=\"https://goo.gl/B6bRSx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNapa, CA 94559\u003cbr>\nPh: (707) 252-1022\u003cbr>\nHours: Mon-Fri, 5:30-10pm; Sat-Sun, 10am-3pm and 5:30-10pm\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/oenotri/\" target=\"_blank\">@oenotri\u003c/a>\u003cbr>\nPrice Range: $$-$$$ ($17-$34 entrees)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dim Sum Delights in their Hong Kong Homeland",
"title": "Dim Sum Delights in their Hong Kong Homeland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_97020\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920.jpg\" alt=\"Golden scallops with pear, shrimp and ham, Yan Toh Heen.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-97020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Golden scallops with pear, shrimp and ham, Yan Toh Heen. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m awaiting the last course of a sublime dim sum luncheon in one of Hong Kong's most elegant hotels. The menu lists a classic dessert, chilled mango custard. But suddenly, waiters appear and set down large covered glass bell jars, whose contents are shrouded by mysterious swirling clouds. As they whip off the lids with a flourish, huge geysers of white steam erupt a few feet into the air in several directions. Thanks to the dry ice underneath the bowls of mango cream, this dramatic display is the finale for \u003ca href=\"http://www.hongkong-ic.intercontinental.com/dining/yan_toh_heen.php\" target=\"_blank\">Yan Toh Heen\u003c/a>’s succession of exquisite dim sum, served on solid jade place settings, at a table with a sweeping view of Victoria Harbor. \u003c/p>\n\u003cfigure id=\"attachment_97031\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen.jpg\" alt=\"Mango dessert and lobster dumpling and broth, Yan Toh Heen.\" width=\"1000\" height=\"538\" class=\"size-full wp-image-97031\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen-400x215.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen-800x430.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen-960x516.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Mango dessert and lobster dumpling and broth, Yan Toh Heen. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Classic, yet Innovative Dim Sum at \u003ca href=\"http://www.hongkong-ic.intercontinental.com/dining/yan_toh_heen.php\" target=\"_blank\">Yan Toh Heen\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Let me back up a little. I’m in Hong Kong for a week and have discovered to my delight that this vibrant metropolis is not only the birthplace of modern dim sum but also the hub of its evolving innovation. I set a goal to visit a range of dim sum spots and enjoy one of my favorite rituals--selecting eye-appealing tidbits from roving carts--knowing that I can only make the barest dent in a city that boasts scores of dim sum superstars (several of whom have won Michelin stars).\u003c/p>\n\u003cp>One of these is executive \u003ca href=\"http://foodnchef.com/chefs/lau-yiu-fai-michelin-starred-executive-chef-at-%E6%AC%A3%E5%9C%96%E8%BB%92-yan-toh-heen/\" target=\"_blank\">Chef Lau Yiu Fai\u003c/a> at the \u003ca href=\"http://www.hongkong-ic.intercontinental.com\" target=\"_blank\">Intercontinental Hotel\u003c/a>; his restaurant, Yan Toh Heen, was awarded two Michelin Stars. After one bite of his first course, a crispy lobster dumpling, paired with a deeply-flavored supreme broth, it was clear I was in for a masterful meal.\u003c/p>\n\u003cfigure id=\"attachment_97021\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage.jpg\" alt=\"Assorted dim sum delicacies at Yan Toh Heen.\" width=\"1000\" height=\"441\" class=\"size-full wp-image-97021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage-400x176.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage-800x353.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage-960x423.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Assorted dim sum delicacies at Yan Toh Heen. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview before lunch*, Chef Lau, 55, who started working in kitchens when he was 14 to help support his large family, told me that when he was a young apprentice,\u003c/p>\n\u003cblockquote>\u003cp>\"The master chef was very strict and seldom taught us anything. You just had to figure it out on your own. Now it’s totally different and we do teach our apprentices. There are 20 chefs who work with me and I’m friendly with them. Of course, they have to begin with the basics, like \u003cem>shu mai\u003c/em> and \u003cem>har gow\u003c/em>. It may be boring, but people still request those traditional dishes, so you need to master them.\"\u003c/p>\u003c/blockquote>\n\u003cp>Personally, Chef Lau enjoys creating contemporary Cantonese dim sum with the finest imported ingredients, such as French quail, Alaskan crab and Tasmanian scallops, which he fashions into miniature artistic creations that allow the flavors of each element to shine. He cherishes the thousands of years of dim sum tradition, because he says, “it is an enduring symbol of family togetherness.”\u003c/p>\n\u003cfigure id=\"attachment_97022\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage.jpg\" alt=\"Long Cha Tea House (vegetarian) in Hong Kong Park next to Flagstaff Museum of Tea Ware.\" width=\"1000\" height=\"658\" class=\"size-full wp-image-97022\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage-960x632.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Long Cha Tea House (vegetarian) in Hong Kong Park next to Flagstaff Museum of Tea Ware. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Vegetarian Dim Sum in a Charming Setting at \u003ca href=\"http://www.lockcha.com/teahouse/?lang=eng\" target=\"_blank\">Long Cha Tea House\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A happy accident brought me to my next dim sum restaurant, while visiting Hong Kong Park for a bit of greenery to offset the overwhelming forest of shiny skyscrapers that dominate the skyline. After exploring a \u003ca href=\"http://hk.art.museum/en_US/web/ma/home.html\" target=\"_blank\">museum devoted to tea ware\u003c/a>, I discovered a quaint tea room in the neighboring building. The menu featured more than 100 teas and an all-vegetarian array of dim sum.\u003c/p>\n\u003cp>To offset the humid weather, I ordered white peony tea, a cooling winter melon roll and a cold salad of organic black and snow fungus with mushrooms. But I couldn't resist a warm and wonderful dessert: dumplings filled with black sesame seed paste in sweet syrup.\u003c/p>\n\u003cfigure id=\"attachment_97026\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls.jpg\" alt=\"Lei Garden’s crystal skin dumplings and lacy taro balls.\" width=\"1000\" height=\"490\" class=\"size-full wp-image-97026\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls-400x196.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls-800x392.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls-960x470.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Lei Garden’s crystal skin dumplings and lacy taro balls. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Finely Crafted Dim Sum at Elegant \u003ca href=\"http://www.leigarden.hk/en/branches/branch.php?cid=1\" target=\"_blank\">Lei Gardens\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Another morning, I searched for a dim sum restaurant to take my husband to on the only free day he had during his week of teaching. With the help of \u003ca href=\"http://www.openrice.com/en/hongkong/restaurant/index.htm?con=navi\" target=\"_blank\">Open Rice\u003c/a> (the Hong Kong equivalent of a Foodie Yelp) I found one near our hotel in the bustling Wan Chai neighborhood, but I was a little hesitant since it seemed to be part of a chain, with other locations scattered throughout Hong Kong, Mainland China, Singapore, and Macau. I needn't have worried. Lei Gardens' dining room was packed with locals and the food was fresh, hot and tasty. Our delicate chicken and chive dumplings were wrapped in translucent skins and the petite taro puffs almost burned our mouths.\u003c/p>\n\u003cp>Then it struck me that in these three restaurants I had not yet glimpsed the familiar carts stacked with bamboo steamer baskets that roamed my favorite Bay Area dim sum spots: San Francisco's \u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing\u003c/a>, Alameda's \u003ca href=\"http://www.eastoceanseafoodrestaurant.com\" target=\"_blank\">East Ocean\u003c/a> or Oakland's \u003ca href=\"http://peony388.com\" target=\"_blank\">Peony\u003c/a>. In Hong Kong, one ordered by checking off a paper menu. I wondered if this was a hallmark of Hong Kong dim sum culture and endeavored to find out.\u003c/p>\n\u003cfigure id=\"attachment_97023\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/5-square-pork-dumplings1920.jpg\" alt=\"Piping hot pork and shrimp dumplings at Dim Sum Square.\" width=\"1920\" height=\"1322\" class=\"size-full wp-image-97023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-1440x992.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-1180x812.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-960x661.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Piping hot pork and shrimp dumplings at Dim Sum Square. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dim Sum Favorites with a Dash of History at \u003ca href=\"http://www.openrice.com/en/hongkong/restaurant/sheung-wan-dim-sum-square/43811\" target=\"_blank\">Dim Sum Square\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Later in the week, I joined an \u003ca href=\"http://www.hongkongfoodietours.com/tours/central-sheung-wan-foodie-tour/\" target=\"_blank\">excellent food tour\u003c/a>* which meandered through the Central and Sheung Wan Districts, and included tastes at six family-run food or drink establishments.\u003c/p>\n\u003cp>In a cozy corner cafe in an artsy district, over pork and shrimp dumplings and baked BBQ pork buns with distinctive toasted tops, our knowledgeable guide shared the history of dim sum and eventually revealed the reasons none of the places I visited featured those familiar roving carts.\u003c/p>\n\u003cp>Dim sum, also known as \u003cem>yum cha\u003c/em> (literally to 'drink tea') probably originated thousands of years ago, in the teahouses that sprang up along China's Silk Road as rest stops for weary travelers.\u003c/p>\n\u003cp>Our guide pointed to the black and white poster on the wall, explaining that it depicted typical Hong Kong dim sum in the last century. Men would frequent modest teahouses to read the newspaper, while enjoying a few snacks with their tea. The line of hanging bird cages above the restaurant booths was connected to a long tradition of men caring for pet birds, which included taking them for daily outings. (The Avian Flu outbreak in 1997 likely shut the door on bringing birdcages into eating establishments.) And teahouses competed for clients by adding more innovative food choices.\u003c/p>\n\u003cfigure id=\"attachment_97025\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920.jpg\" alt=\"Traditional yum cha spot for tea, snacks and bringing your bird for an outing. \" width=\"1920\" height=\"1414\" class=\"size-full wp-image-97025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-400x295.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-800x589.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-1440x1061.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-1180x869.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-960x707.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traditional yum cha spot for tea, snacks and bringing your bird for an outing. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the missing trolley carts, our guide explained that since space is at a premium and rent high on Hong Kong island, it is better for small restaurants to squeeze in more tables than to leave wide aisles to accommodate the carts. But more important to diners is the food's freshness. Dumplings that sit in steamer baskets become overcooked and soggy. Cantonese cooking also values serving food piping hot. (Ah, that explained the reason I saw a waiter at Lei Gardens prepare soup over a large flame in the dining room, right next to the diners who ordered it, so that he could deliver the steaming bowls to their table in seconds.)\u003c/p>\n\u003cp>My tour guide also described the goal that all dim sum should achieve: a semi-transparent dumpling wrapper called \"crystal skin,\" in essence, a delicate cloud that delivers the savory contents to your mouth. This is an ideal by which Hong Kong dim sum is often judged.\u003c/p>\n\u003cp>\u003cstrong>Fanciful and Classic Dim Sum with a View at \u003ca href=\"http://www.maximschinese.com.hk/eng/restaurant/outlet_facts.aspx?sId=30\" target=\"_blank\">Serenade\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97027\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920.jpg\" alt=\"No need to ask what’s inside these dumplings at Serenade (it’s a fish called garoupa). \" width=\"1920\" height=\"1299\" class=\"size-full wp-image-97027\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-1440x974.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-1180x798.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">No need to ask what’s inside these dumplings at Serenade (it’s a fish called garoupa). \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On my last day in Hong Kong, a new friend invited me for a farewell dim sum meal at Serenade, a lovely restaurant in the Hong Kong Cultural Center. Serenade not only boasted a harbor view, but cute dim sum as well -- in the shape of bunnies, goldfish, hedgehogs and squid. The restaurant's more traditional dishes again featured dumplings with translucent skin.\u003c/p>\n\u003cfigure id=\"attachment_97028\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun.jpg\" alt=\"Serenade’s shrimp and chive dumpling and pan-fried pork buns. \" width=\"1000\" height=\"500\" class=\"size-full wp-image-97028\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun-800x400.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun-960x480.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Serenade’s shrimp and chive dumpling and pan-fried pork buns. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back home, just as I was starting to miss Hong Kong's innovative dim sum, with its parade of culinary surprises, I received a copy of Michael Bauer's \u003ca href=\"http://www.sfchronicle.com/top-100-2015/article/Hong-Kong-Lounge-II-6206977.php\" target=\"_blank\">Top 100 Bay Area Restaurants 2015\u003c/a>. As soon as I read about \u003ca href=\"http://www.hongkonglounge2.com/menu-1/\" target=\"_blank\">Hong Kong Lounge II\u003c/a>, I grabbed my husband and we rushed to the cozy space on Geary Boulevard and our taste buds were transported. No carts, but fresh, hot dumplings, stuffed eggplant and those delectable baked pork buns with the toasted tops that I had fallen in love with. We had found the next best thing to sitting at a table with a harbor view in enchanting Hong Kong.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>(*Thanks to the Hong Kong Tourism Board)\u003c/p>\n\n",
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"excerpt": "Dim sum in its homeland, Hong Kong, is flourishing in a culinary balancing act of tradition and innovation. Every day, cozy family-run spots, all-vegetarian teahouses and elegant dining rooms create over a hundred varieties of steamed dumplings, baked buns, and deep-fried delicacies. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_97020\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920.jpg\" alt=\"Golden scallops with pear, shrimp and ham, Yan Toh Heen.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-97020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Golden scallops with pear, shrimp and ham, Yan Toh Heen. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m awaiting the last course of a sublime dim sum luncheon in one of Hong Kong's most elegant hotels. The menu lists a classic dessert, chilled mango custard. But suddenly, waiters appear and set down large covered glass bell jars, whose contents are shrouded by mysterious swirling clouds. As they whip off the lids with a flourish, huge geysers of white steam erupt a few feet into the air in several directions. Thanks to the dry ice underneath the bowls of mango cream, this dramatic display is the finale for \u003ca href=\"http://www.hongkong-ic.intercontinental.com/dining/yan_toh_heen.php\" target=\"_blank\">Yan Toh Heen\u003c/a>’s succession of exquisite dim sum, served on solid jade place settings, at a table with a sweeping view of Victoria Harbor. \u003c/p>\n\u003cfigure id=\"attachment_97031\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen.jpg\" alt=\"Mango dessert and lobster dumpling and broth, Yan Toh Heen.\" width=\"1000\" height=\"538\" class=\"size-full wp-image-97031\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen-400x215.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen-800x430.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen-960x516.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Mango dessert and lobster dumpling and broth, Yan Toh Heen. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Classic, yet Innovative Dim Sum at \u003ca href=\"http://www.hongkong-ic.intercontinental.com/dining/yan_toh_heen.php\" target=\"_blank\">Yan Toh Heen\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Let me back up a little. I’m in Hong Kong for a week and have discovered to my delight that this vibrant metropolis is not only the birthplace of modern dim sum but also the hub of its evolving innovation. I set a goal to visit a range of dim sum spots and enjoy one of my favorite rituals--selecting eye-appealing tidbits from roving carts--knowing that I can only make the barest dent in a city that boasts scores of dim sum superstars (several of whom have won Michelin stars).\u003c/p>\n\u003cp>One of these is executive \u003ca href=\"http://foodnchef.com/chefs/lau-yiu-fai-michelin-starred-executive-chef-at-%E6%AC%A3%E5%9C%96%E8%BB%92-yan-toh-heen/\" target=\"_blank\">Chef Lau Yiu Fai\u003c/a> at the \u003ca href=\"http://www.hongkong-ic.intercontinental.com\" target=\"_blank\">Intercontinental Hotel\u003c/a>; his restaurant, Yan Toh Heen, was awarded two Michelin Stars. After one bite of his first course, a crispy lobster dumpling, paired with a deeply-flavored supreme broth, it was clear I was in for a masterful meal.\u003c/p>\n\u003cfigure id=\"attachment_97021\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage.jpg\" alt=\"Assorted dim sum delicacies at Yan Toh Heen.\" width=\"1000\" height=\"441\" class=\"size-full wp-image-97021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage-400x176.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage-800x353.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage-960x423.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Assorted dim sum delicacies at Yan Toh Heen. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview before lunch*, Chef Lau, 55, who started working in kitchens when he was 14 to help support his large family, told me that when he was a young apprentice,\u003c/p>\n\u003cblockquote>\u003cp>\"The master chef was very strict and seldom taught us anything. You just had to figure it out on your own. Now it’s totally different and we do teach our apprentices. There are 20 chefs who work with me and I’m friendly with them. Of course, they have to begin with the basics, like \u003cem>shu mai\u003c/em> and \u003cem>har gow\u003c/em>. It may be boring, but people still request those traditional dishes, so you need to master them.\"\u003c/p>\u003c/blockquote>\n\u003cp>Personally, Chef Lau enjoys creating contemporary Cantonese dim sum with the finest imported ingredients, such as French quail, Alaskan crab and Tasmanian scallops, which he fashions into miniature artistic creations that allow the flavors of each element to shine. He cherishes the thousands of years of dim sum tradition, because he says, “it is an enduring symbol of family togetherness.”\u003c/p>\n\u003cfigure id=\"attachment_97022\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage.jpg\" alt=\"Long Cha Tea House (vegetarian) in Hong Kong Park next to Flagstaff Museum of Tea Ware.\" width=\"1000\" height=\"658\" class=\"size-full wp-image-97022\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage-960x632.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Long Cha Tea House (vegetarian) in Hong Kong Park next to Flagstaff Museum of Tea Ware. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Vegetarian Dim Sum in a Charming Setting at \u003ca href=\"http://www.lockcha.com/teahouse/?lang=eng\" target=\"_blank\">Long Cha Tea House\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A happy accident brought me to my next dim sum restaurant, while visiting Hong Kong Park for a bit of greenery to offset the overwhelming forest of shiny skyscrapers that dominate the skyline. After exploring a \u003ca href=\"http://hk.art.museum/en_US/web/ma/home.html\" target=\"_blank\">museum devoted to tea ware\u003c/a>, I discovered a quaint tea room in the neighboring building. The menu featured more than 100 teas and an all-vegetarian array of dim sum.\u003c/p>\n\u003cp>To offset the humid weather, I ordered white peony tea, a cooling winter melon roll and a cold salad of organic black and snow fungus with mushrooms. But I couldn't resist a warm and wonderful dessert: dumplings filled with black sesame seed paste in sweet syrup.\u003c/p>\n\u003cfigure id=\"attachment_97026\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls.jpg\" alt=\"Lei Garden’s crystal skin dumplings and lacy taro balls.\" width=\"1000\" height=\"490\" class=\"size-full wp-image-97026\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls-400x196.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls-800x392.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls-960x470.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Lei Garden’s crystal skin dumplings and lacy taro balls. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Finely Crafted Dim Sum at Elegant \u003ca href=\"http://www.leigarden.hk/en/branches/branch.php?cid=1\" target=\"_blank\">Lei Gardens\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Another morning, I searched for a dim sum restaurant to take my husband to on the only free day he had during his week of teaching. With the help of \u003ca href=\"http://www.openrice.com/en/hongkong/restaurant/index.htm?con=navi\" target=\"_blank\">Open Rice\u003c/a> (the Hong Kong equivalent of a Foodie Yelp) I found one near our hotel in the bustling Wan Chai neighborhood, but I was a little hesitant since it seemed to be part of a chain, with other locations scattered throughout Hong Kong, Mainland China, Singapore, and Macau. I needn't have worried. Lei Gardens' dining room was packed with locals and the food was fresh, hot and tasty. Our delicate chicken and chive dumplings were wrapped in translucent skins and the petite taro puffs almost burned our mouths.\u003c/p>\n\u003cp>Then it struck me that in these three restaurants I had not yet glimpsed the familiar carts stacked with bamboo steamer baskets that roamed my favorite Bay Area dim sum spots: San Francisco's \u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing\u003c/a>, Alameda's \u003ca href=\"http://www.eastoceanseafoodrestaurant.com\" target=\"_blank\">East Ocean\u003c/a> or Oakland's \u003ca href=\"http://peony388.com\" target=\"_blank\">Peony\u003c/a>. In Hong Kong, one ordered by checking off a paper menu. I wondered if this was a hallmark of Hong Kong dim sum culture and endeavored to find out.\u003c/p>\n\u003cfigure id=\"attachment_97023\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/5-square-pork-dumplings1920.jpg\" alt=\"Piping hot pork and shrimp dumplings at Dim Sum Square.\" width=\"1920\" height=\"1322\" class=\"size-full wp-image-97023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-1440x992.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-1180x812.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-960x661.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Piping hot pork and shrimp dumplings at Dim Sum Square. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dim Sum Favorites with a Dash of History at \u003ca href=\"http://www.openrice.com/en/hongkong/restaurant/sheung-wan-dim-sum-square/43811\" target=\"_blank\">Dim Sum Square\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Later in the week, I joined an \u003ca href=\"http://www.hongkongfoodietours.com/tours/central-sheung-wan-foodie-tour/\" target=\"_blank\">excellent food tour\u003c/a>* which meandered through the Central and Sheung Wan Districts, and included tastes at six family-run food or drink establishments.\u003c/p>\n\u003cp>In a cozy corner cafe in an artsy district, over pork and shrimp dumplings and baked BBQ pork buns with distinctive toasted tops, our knowledgeable guide shared the history of dim sum and eventually revealed the reasons none of the places I visited featured those familiar roving carts.\u003c/p>\n\u003cp>Dim sum, also known as \u003cem>yum cha\u003c/em> (literally to 'drink tea') probably originated thousands of years ago, in the teahouses that sprang up along China's Silk Road as rest stops for weary travelers.\u003c/p>\n\u003cp>Our guide pointed to the black and white poster on the wall, explaining that it depicted typical Hong Kong dim sum in the last century. Men would frequent modest teahouses to read the newspaper, while enjoying a few snacks with their tea. The line of hanging bird cages above the restaurant booths was connected to a long tradition of men caring for pet birds, which included taking them for daily outings. (The Avian Flu outbreak in 1997 likely shut the door on bringing birdcages into eating establishments.) And teahouses competed for clients by adding more innovative food choices.\u003c/p>\n\u003cfigure id=\"attachment_97025\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920.jpg\" alt=\"Traditional yum cha spot for tea, snacks and bringing your bird for an outing. \" width=\"1920\" height=\"1414\" class=\"size-full wp-image-97025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-400x295.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-800x589.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-1440x1061.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-1180x869.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-960x707.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traditional yum cha spot for tea, snacks and bringing your bird for an outing. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the missing trolley carts, our guide explained that since space is at a premium and rent high on Hong Kong island, it is better for small restaurants to squeeze in more tables than to leave wide aisles to accommodate the carts. But more important to diners is the food's freshness. Dumplings that sit in steamer baskets become overcooked and soggy. Cantonese cooking also values serving food piping hot. (Ah, that explained the reason I saw a waiter at Lei Gardens prepare soup over a large flame in the dining room, right next to the diners who ordered it, so that he could deliver the steaming bowls to their table in seconds.)\u003c/p>\n\u003cp>My tour guide also described the goal that all dim sum should achieve: a semi-transparent dumpling wrapper called \"crystal skin,\" in essence, a delicate cloud that delivers the savory contents to your mouth. This is an ideal by which Hong Kong dim sum is often judged.\u003c/p>\n\u003cp>\u003cstrong>Fanciful and Classic Dim Sum with a View at \u003ca href=\"http://www.maximschinese.com.hk/eng/restaurant/outlet_facts.aspx?sId=30\" target=\"_blank\">Serenade\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97027\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920.jpg\" alt=\"No need to ask what’s inside these dumplings at Serenade (it’s a fish called garoupa). \" width=\"1920\" height=\"1299\" class=\"size-full wp-image-97027\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-1440x974.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-1180x798.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">No need to ask what’s inside these dumplings at Serenade (it’s a fish called garoupa). \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On my last day in Hong Kong, a new friend invited me for a farewell dim sum meal at Serenade, a lovely restaurant in the Hong Kong Cultural Center. Serenade not only boasted a harbor view, but cute dim sum as well -- in the shape of bunnies, goldfish, hedgehogs and squid. The restaurant's more traditional dishes again featured dumplings with translucent skin.\u003c/p>\n\u003cfigure id=\"attachment_97028\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun.jpg\" alt=\"Serenade’s shrimp and chive dumpling and pan-fried pork buns. \" width=\"1000\" height=\"500\" class=\"size-full wp-image-97028\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun-800x400.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun-960x480.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Serenade’s shrimp and chive dumpling and pan-fried pork buns. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back home, just as I was starting to miss Hong Kong's innovative dim sum, with its parade of culinary surprises, I received a copy of Michael Bauer's \u003ca href=\"http://www.sfchronicle.com/top-100-2015/article/Hong-Kong-Lounge-II-6206977.php\" target=\"_blank\">Top 100 Bay Area Restaurants 2015\u003c/a>. As soon as I read about \u003ca href=\"http://www.hongkonglounge2.com/menu-1/\" target=\"_blank\">Hong Kong Lounge II\u003c/a>, I grabbed my husband and we rushed to the cozy space on Geary Boulevard and our taste buds were transported. No carts, but fresh, hot dumplings, stuffed eggplant and those delectable baked pork buns with the toasted tops that I had fallen in love with. We had found the next best thing to sitting at a table with a harbor view in enchanting Hong Kong.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "GUIDE: Bay Area Restaurants On Film (For Hungry Movie Buffs)",
"title": "GUIDE: Bay Area Restaurants On Film (For Hungry Movie Buffs)",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_96543\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-96543\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/doubtfire21.jpg\" alt=\"Mrs Doubtfire's Sally Field and Pierce Brosnan in Bridges, Danville\" width=\"700\" height=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/doubtfire21.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/doubtfire21-400x171.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Mrs Doubtfire's Sally Field and Pierce Brosnan in Bridges, Danville \u003ccite>(Screenshot: 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The San Francisco Bay Area may lack many things -- rain, summer, affordable housing -- but at least you can’t quibble with our place in cinema history. From the classics like \u003ci>Vertigo\u003c/i>, \u003ci>Bullitt\u003c/i> and \u003ci>The Birds \u003c/i>to more recent on-screen roles in movies like \u003ci>Zodiac\u003c/i>, \u003ci>Godzilla\u003c/i> and, uh, \u003ci>San Andreas\u003c/i>, it's entirely possible to while away a very pleasant weekend sightseeing this region’s many movie filming locations. And if you’re a movie fan who loves to eat: what could be better than to tour the Bay Area restaurants you've seen on screen?\u003c/p>\n\u003cfigure id=\"attachment_96546\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96546\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Picture-19-800x349.png\" alt=\"Mark Ruffalo and Jake Gyllenhaal in Zodiac, nowhere near San Francisco\" width=\"800\" height=\"349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19-800x349.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19-400x175.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19.png 811w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mark Ruffalo and Jake Gyllenhaal in Zodiac, nowhere near San Francisco \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Disclaimer: a staggering proportion of interior scenes in Bay Area-set movies aren’t filmed here at all, but rather on a soundstage somewhere in Los Angeles. It may be standard movie practice, but it does mean that you can’t \u003ci>actually\u003c/i> have coffee in a place like the seeming 'classic San Francisco diner' where Jake Gyllenhaal and Mark Ruffalo come close to cracking the case in David Fincher’s \u003ci>\u003ca href=\"http://www.imdb.com/title/tt0443706/\" target=\"_blank\">Zodiac\u003c/a> \u003c/i>(above.) But take heart, and come with me on a tour of the Bay's food spots that really have been seen onscreen -- from the ones you \u003cem>can\u003c/em> still visit to some long-shuttered, dearly-departed relics.\u003c/p>\n\u003ch3>Still Playing: Four Bay Area Film Locations You \u003cem>Can\u003c/em> Still Eat In\u003c/h3>\n\u003cp>\u003cb>Bridges, Danville\u003c/b>\u003cbr>\nFeatured in: \u003ci>Mrs Doubtfire\u003c/i> (1993)\u003c/p>\n\u003cfigure id=\"attachment_96549\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-800x343.png\" alt=\"Robin Williams in character as the eponymous Mrs Doubtfire, dining at Bridges in Danville\" width=\"800\" height=\"343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-800x343.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-400x172.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1.png 841w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Robin Williams in character as the eponymous Mrs. Doubtfire, dining at Bridges in Danville \u003ccite>(Screenshot: 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This pilgrimage may feel a little bittersweet with the passing of Mrs. Doubtfire’s iconic star Robin Williams last year, but it's worth the trip to Danville to relive the movie's climactic set piece -- Williams juggling two simultaneous dinner dates while alternately dressed as elderly alter-ego Mrs. Doubtfire. In real life alas, this upscale East Bay spot's menu does \u003ci>not\u003c/i> feature the infamous “hot jambalaya” that causes Williams to administer a life-saving Heimlich Maneuver to love rival Pierce Brosnan. (Although \u003ca href=\"http://www.pleasantonweekly.com/print/story/2011/01/07/mrs-doubtfire-lives-on-in-danville-memories\" target=\"_blank\">the Pleasanton Weekly reports\u003c/a> that despite forcing the restaurant to close for a whole month during filming back in 1993, the Doubtfire connection consequently doubled Bridges’ business, so it’s fair to guess that they’re used to fans of 90s comedy still dropping in and asking for this particular menu item.)\u003c/p>\n\u003cfigure id=\"attachment_96515\" class=\"wp-caption alignnone\" style=\"max-width: 793px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png\">\u003cimg class=\"size-full wp-image-96515\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png\" alt=\"Robin Williams in character as Mrs Doubtfire at the Claremont\" width=\"793\" height=\"426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png 793w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM-400x215.png 400w\" sizes=\"(max-width: 793px) 100vw, 793px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robin Williams in character as Mrs Doubtfire at the Claremont \u003ccite>(Screenshot courtesy 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tip: to complete your \u003ci>Mrs Doubtfire\u003c/i> pilgrimage, head north-west to Berkeley and grab a day-pass to the \u003ca href=\"http://www.claremontresort.com/\" target=\"_blank\">Claremont Spa and Hotel\u003c/a>, where the movie’s pool scenes were filmed. If you’re a guest at the hotel or a Club Member, you too can get tipsy at their poolside bar and subject handsome Irishmen to a “run-by fruiting.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Tosca Cafe\u003c/b>\u003cbr>\nFeatured in: \u003ci>Basic Instinct\u003c/i> (1992)\u003c/p>\n\u003cfigure id=\"attachment_96514\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM.png\">\u003cimg class=\"size-medium wp-image-96514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-800x372.png\" alt=\"Michael Douglas, hanging out in character in San Francisco's Tosca Cafe \" width=\"800\" height=\"372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-800x372.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-400x186.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM.png 949w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Douglas, hanging out in character in San Francisco's Tosca Cafe \u003ccite>(Screenshot courtesy TriStar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alright, so nobody in 2015 is exactly clamoring for the \u003ci>Basic Instinct\u003c/i> San Francisco Bus Tour, and Bay Area locals are far more likely to snidely remind you of the geographical ludicrousness of this movie’s dramatic car chase north across the Golden Gate Bridge that suddenly cuts to Hwy 1... \u003ci>south\u003c/i> of San Francisco. But a visit to SF’s North Beach neighborhood is still made even more fun with a visit to the century-old \u003ca href=\"http://toscacafesf.com/\" target=\"_blank\">Tosca Cafe\u003c/a>, which has a sort-of-starring role as the SFPD watering hole where detective Michael Douglas, rattled by \u003ci>that \u003c/i>notorious Sharon Stone interrogation, dramatically abandons his sobriety.\u003c/p>\n\u003cfigure id=\"attachment_96522\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://www.flickr.com/photos/thomashawk/15772616470/in/photolist-q2LMnh-oDgVKW-kacwXs-i4Vk11-fUheVV-dPwNhQ-dPro1S-9URwAi-9UUrGf-9UUozb-9Sru2u-9E8MZJ-9E8MQ9-8d9fRW-8d5Xxc-8d5Xwp-8d9fRd-8d9fQu-8d5XuH-7My9aW-9VntKT-9UUuou-9UUp8G-9SBFC9-9SyNhi-9SoB7R-9EqFdp-9EqF3e-9EtzD3-9EtzpL-9EqEkz-84ZZ5y-84ZZ5q-7My9d1-7My9bY-6EuGri-6yC9tE-6t3ExU-5433Xp-547esj-542Znz-542Zet-547e7S-547dZS-547dS7-547dqS-542Ybe-542XRg-547cBW-542TZ6\">\u003cimg class=\"wp-image-96522 size-medium\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/15772616470_b7ba555958_k-800x533.jpg\" alt=\"The bar at Tosca Cafe in San Francisco\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-960x640.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Tosca Cafe in San Francisco \u003ccite>(Thomas Hawk via Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days Tosca’s almost certainly prefers to be known for its 2013 reinvention as a restaurant than for its brief appearance in a dubious classic of nineties erotica. But it’s still fun to spot its stenciled door and distinctive red booths onscreen, and let’s face it: given Tosca’s popularity, its growing number of awards and its invitation-only back room’s reputation as the place to spot visiting celebrities, Netflix might be the \u003ci>only\u003c/i> way you’ll see the inside of this North Beach institution for a while.\u003c/p>\n\u003cp>\u003cb>The Tides Restaurant, Bodega Bay\u003c/b>\u003cbr>\nFeatured in: \u003ci>The Birds\u003c/i> (1960)\u003c/p>\n\u003cfigure id=\"attachment_96551\" class=\"wp-caption alignnone\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-96551\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/birds17.jpg\" alt=\"The Tides Restaurant, as featured in The Birds\" width=\"600\" height=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/birds17.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/birds17-400x200.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">The Tides Restaurant, as featured in The Birds \u003ccite>(Screenshot: Universal Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ever noticed that small-town movie settings -- particularly ones subjected to strange things -- are often given fictionalized, generic names? Not Bodega Bay, the North Bay setting for Alfred Hitchcock’s \u003cem>The Birds\u003c/em> which is why visiting this windswept spot off Hwy 1 is such a fun experience for movie buffs. The town's \u003ca href=\"http://www.innatthetides.com/default.aspx?pg=tideswharf\" target=\"_blank\">Tides Wharf Restaurant\u003c/a> provided the backdrop for multiple moments, although the actual cafe scenes were filmed (you guessed it) hundreds of miles away on the Universal Studios lot.\u003c/p>\n\u003cfigure id=\"attachment_96539\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96539\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Hitchcock-The-Birds-800x447.jpg\" alt=\"The Tides complex in Bodega Bay under bird attack in The Birds\" width=\"800\" height=\"447\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds-800x447.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds-400x223.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds.jpg 852w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Tides complex in Bodega Bay under bird attack in The Birds \u003ccite>(Screenshot: Universal )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although the Tides complex has been remodeled several times since those days, it’s still a real kick for Hitchcock fans to experience its windswept, slightly dilapidated charms, especially since the buildings and parking lot were also used for the boat dock scenes and gas station scenes. (Bodega Bay was thankfully spared the famous “gas station explosion” in real life, which took place at the studio.)\u003c/p>\n\u003cp>\u003cb>The Ramp\u003c/b>\u003cbr>\nFeatured in: \u003ci>Blue Jasmine\u003c/i> (2013)\u003c/p>\n\u003cfigure id=\"attachment_96517\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM.png\">\u003cimg class=\"size-medium wp-image-96517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-800x341.png\" alt=\"Cate Blanchett and Sally Hawkins\" width=\"800\" height=\"341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-800x341.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-400x170.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM.png 845w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cate Blanchett and Sally Hawkins drink at The Ramp in Blue Jasmine \u003ccite>(Screenshot courtesy Sony Pictures Classics)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hollywoodreporter.com/news/woody-allen-san-francisco-making-656275\" target=\"_blank\">According to his cinematographer\u003c/a>, Woody Allen “always wanted to avoid the postcard sights” while filming his San Francisco-set \u003ci>\u003ca href=\"http://www.imdb.com/title/tt2334873/\" target=\"_blank\">Blue Jasmine\u003c/a>\u003c/i>. Chinatown scenes aside, this commitment to showing the “real” San Francisco results in a cameo for Mission Bay spot \u003ca href=\"http://www.theramprestaurant.com/\" target=\"_blank\">The Ramp\u003c/a>: the waterfront setting for an excruciating first meeting between a Martini-oiled Cate Blanchett and onscreen sister Sally Hawkins, her boyfriend and his dimwit pal.\u003c/p>\n\u003cfigure id=\"attachment_96518\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM.png\">\u003cimg class=\"size-medium wp-image-96518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-800x337.png\" alt=\"Caption\" width=\"800\" height=\"337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-800x337.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-400x169.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM.png 845w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Ramp, as featured in Blue Jasmine \u003ccite>(Screenshot: Sony Pictures Classics)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re meant to think Jasmine somewhat pompous when she proclaims the location “reminds me of the Mediterranean” but The Ramp really does boast legimately beautiful views of the bay, and you’re so close to the water on its foliage-filled deck that it’s easy to forget you’re within spitting distance of the freeway.\u003c/p>\n\u003ch3>That's a Wrap: The Bay Area Foodie Film Locations That Are Long Gone\u003c/h3>\n\u003cp>\u003cb>Ernie’s, San Francisco\u003c/b>\u003cbr>\nFeatured in: \u003ci>Vertigo\u003c/i> (1958)\u003c/p>\n\u003cfigure id=\"attachment_96536\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress-800x448.jpg\" alt=\"Kim Novak entering Ernie's in a scene from Vertigo\" width=\"800\" height=\"448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress-400x224.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kim Novak entering Ernie's in a scene from Vertigo \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With its deep-red silk wallpaper and chandeliered opulence, Ernie’s just \u003ci>looks\u003c/i> like the cinematic ideal of a classic restaurant on-screen in \u003ci>Vertigo. \u003c/i>By all accounts this SF institution, which opened on Montgomery Street at the turn of the 20th century and finally closed in 1995, was quite the hot spot in its heyday but here’s the thing: the restaurant interior James Stewart and Kim Novak are dining in onscreen is actually a painstaking \u003cem>recreation\u003c/em> of Ernie’s.\u003c/p>\n\u003cfigure id=\"attachment_96537\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96537\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/vertigo-archi-detail-800x500.png\" alt=\"Ernie's as seen onscreen in Vertigo\" width=\"800\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-800x500.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-400x250.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-1180x738.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-960x600.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail.png 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ernie's as seen onscreen in Vertigo \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hitchcock wanted to have this authentic San Francisco location featured in his movie but when he discovered its size wouldn’t accommodate the panoramic shots he wanted, he just built a fake Ernie’s on the Paramount Studios lot in Hollywood. According to local food writer T.J. Jacobberger’s \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/02/11/the-strory-behind-ernies-restaurant-and-alfred-hitchcocks-vertigo/\" target=\"_blank\">fantastic account\u003c/a>, Hitchcock’s dedication to authenticity also extended to flying Ernie’s proprietors Roland and Victor Gotti to L.A. to play the maitre d’ and bartender onscreen.\u003c/p>\n\u003cp>\u003cb>Coffee Cantata\u003c/b>\u003cbr>\nFeatured in \u003ci>Bullitt\u003c/i> (1968)\u003c/p>\n\u003cfigure id=\"attachment_96534\" class=\"wp-caption alignnone\" style=\"max-width: 602px\">\u003cimg class=\"size-full wp-image-96534\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM.png\" alt=\"Steve McQueen hangs out at the long-departed Cantata Cafe in San Francisco\" width=\"602\" height=\"333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM.png 602w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM-400x221.png 400w\" sizes=\"(max-width: 602px) 100vw, 602px\">\u003cfigcaption class=\"wp-caption-text\">Steve McQueen hangs out at the long-departed Cantata Cafe in San Francisco \u003ccite>(Screenshot: Warner Bros. Seven Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t you just want to hang out in \u003ci>\u003ca href=\"http://www.imdb.com/title/tt0062765/\" target=\"_blank\">Bullitt\u003c/a>\u003c/i>’s impossibly \u003cem>Mad Men\u003c/em>-esque jazz cafe Coffee Cantata, where Steve McQueen drinks with Jacqueline Bisset? Well tough, because you can’t. This place in SF’s Cow Hollow neighborhood really \u003ci>was\u003c/i> called Coffee Cantata, but it’s long-gone, and in its place lies culinary hotspot Betelnut. There is actually still a spot called Cantata Coffee on Haight Street, but it’s no relation.\u003c/p>\n\u003cfigure id=\"attachment_96533\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-96533 size-medium\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-800x436.png\" alt=\"Steve McQueen and Jacqueline Bisset hang out at the long-departed Cantata Cafe in San Francisco\" width=\"800\" height=\"436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-800x436.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-400x218.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-960x523.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM.png 1136w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Steve McQueen and Jacqueline Bisset dine out at Cantata Cafe in San Francisco -- but you can't \u003ccite>(Screenshot: Warner Bros. Seven Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re watching this movie, look also for dearly departed North Beach cafe Enrico’s on Broadway, where Bullitt meets an informant: it’s now the site of the restaurant Naked Lunch.\u003c/p>\n\u003cp>\u003cb>Mel’s Drive-In\u003c/b>\u003cbr>\nFeatured in: \u003ci>American Graffiti\u003c/i> (1973)\u003c/p>\n\u003cfigure id=\"attachment_96529\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/graffiti12.jpg\">\u003cimg class=\"size-medium wp-image-96529\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/graffiti12-800x339.jpg\" alt=\"Mel's Drive in, as featured in George Lucas' American Graffiti\" width=\"800\" height=\"339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-800x339.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-400x169.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-1440x610.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-1180x500.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-960x406.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mel's Drive in, as featured in George Lucas' American Graffiti \u003ccite>(Screenshot: Universal Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not even burger-happy film fans back in the 70s got to pay pilgrimage to this one. \u003ca href=\"http://www.melsdrive-in.com/aboutus/history.html\" target=\"_blank\">George Lucas used Mel’s Drive-In\u003c/a> on South Van Ness Ave. in San Francisco as a location for his Modesto-set coming-of-age tale \u003cem>\u003ca href=\"http://www.imdb.com/title/tt0069704/\" target=\"_blank\">American Graffiti\u003c/a>\u003c/em> just prior to its scheduled demolition, and by the time it was released, this particular drive-in was reduced to rubble.\u003c/p>\n\u003cfigure id=\"attachment_96531\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://www.flickr.com/photos/thomashawk/2416957021/in/photolist-4Fzx7M-GnyjN-iPMFuX-6oZ3A5-7WqAiC\">\u003cimg class=\"size-medium wp-image-96531\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/2416957021_3073efbbee_b-800x550.jpg\" alt=\"Mel's Drive-In on Geary Street in San Francisco\" width=\"800\" height=\"550\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-960x660.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mel's Drive-In on Geary Street in San Francisco \u003ccite>(Thomas Hawk via Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Happily, if you really want to recreate scenes from the movie you can head to one of the \u003ca href=\"http://www.melsdrive-in.com/hoursandlocations/sanfrancisco.html\" target=\"_blank\">many other Mel’s Drive-in incarnations\u003c/a> in San Francisco. They’re novelty pastiches now of course, but of all of them, \u003ca href=\"http://www.melsdrive-in.com/hoursandlocations/gearyboulevard.html\" target=\"_blank\">the Geary Street location\u003c/a> probably most resembles the Mel’s onscreen.\u003c/p>\n\u003cp>\u003cb>Burger Island (a.k.a “Acorn Cafe”)\u003c/b>\u003cbr>\nFeatured in: \u003ci>Sudden Impact\u003c/i> (1983)\u003c/p>\n\u003cfigure id=\"attachment_96526\" class=\"wp-caption alignnone\" style=\"max-width: 631px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png\">\u003cimg class=\"size-full wp-image-96526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png\" alt=\"Harry Callahan (Clint Eastwood) waits for his coffee at the 'Acorn Cafe' in San Francisco\" width=\"631\" height=\"264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png 631w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM-400x167.png 400w\" sizes=\"(max-width: 631px) 100vw, 631px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Harry Callahan (Clint Eastwood) waits for his coffee at the 'Acorn Cafe' in San Francisco \u003ccite>(Screenshot courtesy Warner Bros.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Go ahead… make my day” has become so iconic a pop culture reference that it’s easy to forget which scene this line is actually spoken in (or indeed, in what Dirty Harry movie.) But of course, it’s the climax to \u003ca href=\"http://www.imdb.com/title/tt0086383/\" target=\"_blank\">the cafe robbery \u003c/a>in \u003cem>\u003ca href=\"http://www.imdb.com/title/tt0086383/\" target=\"_blank\">Sudden Impact\u003c/a>\u003c/em>, set in what was called the 'Acorn Cafe' in the movie, but actually filmed in an unremarkable corner spot called Burger Island in SOMA.\u003c/p>\n\u003cfigure id=\"attachment_96527\" class=\"wp-caption alignnone\" style=\"max-width: 628px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png\">\u003cimg class=\"size-full wp-image-96527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png\" alt=\"Sudden Impact's hold-up at the Acorn Cafe\" width=\"628\" height=\"266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png 628w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM-400x169.png 400w\" sizes=\"(max-width: 628px) 100vw, 628px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sudden Impact's hold-up at the Acorn Cafe \u003ccite>(Screenshot courtesy Warner Bros.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s \u003ca href=\"http://laughingsquid.com/dirty-harry-sudden-impact-then-now-in-san-francisco-go-ahead-make-my-latte/\" target=\"_blank\">now a McDonald’s\u003c/a>, so technically you \u003ci>can\u003c/i> still go there and order a coffee like Harry... but that’s almost certainly where your homage should end.\u003c/p>\n\u003cp>\u003cstrong>What Bay Area foodie film locations have I missed? Let me know in the comments!\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>CORRECTION: A previous version of this post stated that fans of \u003c/em>The Birds\u003cem> could attend \u003ca href=\"http://www.innatthetides.com/default.aspx?pg=birds\" target=\"_blank\">a signing at the Tides Inn in August\u003c/a> by star Tippi Hedren. This signing actually took place in 2014, and the post has been updated to reflect that.\u003c/em>\u003c/p>\n\n",
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"excerpt": "A tour of the Bay Area eateries that have graced the silver screen over the years.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_96543\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-96543\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/doubtfire21.jpg\" alt=\"Mrs Doubtfire's Sally Field and Pierce Brosnan in Bridges, Danville\" width=\"700\" height=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/doubtfire21.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/doubtfire21-400x171.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Mrs Doubtfire's Sally Field and Pierce Brosnan in Bridges, Danville \u003ccite>(Screenshot: 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The San Francisco Bay Area may lack many things -- rain, summer, affordable housing -- but at least you can’t quibble with our place in cinema history. From the classics like \u003ci>Vertigo\u003c/i>, \u003ci>Bullitt\u003c/i> and \u003ci>The Birds \u003c/i>to more recent on-screen roles in movies like \u003ci>Zodiac\u003c/i>, \u003ci>Godzilla\u003c/i> and, uh, \u003ci>San Andreas\u003c/i>, it's entirely possible to while away a very pleasant weekend sightseeing this region’s many movie filming locations. And if you’re a movie fan who loves to eat: what could be better than to tour the Bay Area restaurants you've seen on screen?\u003c/p>\n\u003cfigure id=\"attachment_96546\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96546\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Picture-19-800x349.png\" alt=\"Mark Ruffalo and Jake Gyllenhaal in Zodiac, nowhere near San Francisco\" width=\"800\" height=\"349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19-800x349.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19-400x175.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19.png 811w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mark Ruffalo and Jake Gyllenhaal in Zodiac, nowhere near San Francisco \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Disclaimer: a staggering proportion of interior scenes in Bay Area-set movies aren’t filmed here at all, but rather on a soundstage somewhere in Los Angeles. It may be standard movie practice, but it does mean that you can’t \u003ci>actually\u003c/i> have coffee in a place like the seeming 'classic San Francisco diner' where Jake Gyllenhaal and Mark Ruffalo come close to cracking the case in David Fincher’s \u003ci>\u003ca href=\"http://www.imdb.com/title/tt0443706/\" target=\"_blank\">Zodiac\u003c/a> \u003c/i>(above.) But take heart, and come with me on a tour of the Bay's food spots that really have been seen onscreen -- from the ones you \u003cem>can\u003c/em> still visit to some long-shuttered, dearly-departed relics.\u003c/p>\n\u003ch3>Still Playing: Four Bay Area Film Locations You \u003cem>Can\u003c/em> Still Eat In\u003c/h3>\n\u003cp>\u003cb>Bridges, Danville\u003c/b>\u003cbr>\nFeatured in: \u003ci>Mrs Doubtfire\u003c/i> (1993)\u003c/p>\n\u003cfigure id=\"attachment_96549\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-800x343.png\" alt=\"Robin Williams in character as the eponymous Mrs Doubtfire, dining at Bridges in Danville\" width=\"800\" height=\"343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-800x343.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-400x172.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1.png 841w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Robin Williams in character as the eponymous Mrs. Doubtfire, dining at Bridges in Danville \u003ccite>(Screenshot: 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This pilgrimage may feel a little bittersweet with the passing of Mrs. Doubtfire’s iconic star Robin Williams last year, but it's worth the trip to Danville to relive the movie's climactic set piece -- Williams juggling two simultaneous dinner dates while alternately dressed as elderly alter-ego Mrs. Doubtfire. In real life alas, this upscale East Bay spot's menu does \u003ci>not\u003c/i> feature the infamous “hot jambalaya” that causes Williams to administer a life-saving Heimlich Maneuver to love rival Pierce Brosnan. (Although \u003ca href=\"http://www.pleasantonweekly.com/print/story/2011/01/07/mrs-doubtfire-lives-on-in-danville-memories\" target=\"_blank\">the Pleasanton Weekly reports\u003c/a> that despite forcing the restaurant to close for a whole month during filming back in 1993, the Doubtfire connection consequently doubled Bridges’ business, so it’s fair to guess that they’re used to fans of 90s comedy still dropping in and asking for this particular menu item.)\u003c/p>\n\u003cfigure id=\"attachment_96515\" class=\"wp-caption alignnone\" style=\"max-width: 793px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png\">\u003cimg class=\"size-full wp-image-96515\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png\" alt=\"Robin Williams in character as Mrs Doubtfire at the Claremont\" width=\"793\" height=\"426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png 793w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM-400x215.png 400w\" sizes=\"(max-width: 793px) 100vw, 793px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robin Williams in character as Mrs Doubtfire at the Claremont \u003ccite>(Screenshot courtesy 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tip: to complete your \u003ci>Mrs Doubtfire\u003c/i> pilgrimage, head north-west to Berkeley and grab a day-pass to the \u003ca href=\"http://www.claremontresort.com/\" target=\"_blank\">Claremont Spa and Hotel\u003c/a>, where the movie’s pool scenes were filmed. If you’re a guest at the hotel or a Club Member, you too can get tipsy at their poolside bar and subject handsome Irishmen to a “run-by fruiting.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Tosca Cafe\u003c/b>\u003cbr>\nFeatured in: \u003ci>Basic Instinct\u003c/i> (1992)\u003c/p>\n\u003cfigure id=\"attachment_96514\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM.png\">\u003cimg class=\"size-medium wp-image-96514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-800x372.png\" alt=\"Michael Douglas, hanging out in character in San Francisco's Tosca Cafe \" width=\"800\" height=\"372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-800x372.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-400x186.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM.png 949w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Douglas, hanging out in character in San Francisco's Tosca Cafe \u003ccite>(Screenshot courtesy TriStar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alright, so nobody in 2015 is exactly clamoring for the \u003ci>Basic Instinct\u003c/i> San Francisco Bus Tour, and Bay Area locals are far more likely to snidely remind you of the geographical ludicrousness of this movie’s dramatic car chase north across the Golden Gate Bridge that suddenly cuts to Hwy 1... \u003ci>south\u003c/i> of San Francisco. But a visit to SF’s North Beach neighborhood is still made even more fun with a visit to the century-old \u003ca href=\"http://toscacafesf.com/\" target=\"_blank\">Tosca Cafe\u003c/a>, which has a sort-of-starring role as the SFPD watering hole where detective Michael Douglas, rattled by \u003ci>that \u003c/i>notorious Sharon Stone interrogation, dramatically abandons his sobriety.\u003c/p>\n\u003cfigure id=\"attachment_96522\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://www.flickr.com/photos/thomashawk/15772616470/in/photolist-q2LMnh-oDgVKW-kacwXs-i4Vk11-fUheVV-dPwNhQ-dPro1S-9URwAi-9UUrGf-9UUozb-9Sru2u-9E8MZJ-9E8MQ9-8d9fRW-8d5Xxc-8d5Xwp-8d9fRd-8d9fQu-8d5XuH-7My9aW-9VntKT-9UUuou-9UUp8G-9SBFC9-9SyNhi-9SoB7R-9EqFdp-9EqF3e-9EtzD3-9EtzpL-9EqEkz-84ZZ5y-84ZZ5q-7My9d1-7My9bY-6EuGri-6yC9tE-6t3ExU-5433Xp-547esj-542Znz-542Zet-547e7S-547dZS-547dS7-547dqS-542Ybe-542XRg-547cBW-542TZ6\">\u003cimg class=\"wp-image-96522 size-medium\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/15772616470_b7ba555958_k-800x533.jpg\" alt=\"The bar at Tosca Cafe in San Francisco\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-960x640.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Tosca Cafe in San Francisco \u003ccite>(Thomas Hawk via Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days Tosca’s almost certainly prefers to be known for its 2013 reinvention as a restaurant than for its brief appearance in a dubious classic of nineties erotica. But it’s still fun to spot its stenciled door and distinctive red booths onscreen, and let’s face it: given Tosca’s popularity, its growing number of awards and its invitation-only back room’s reputation as the place to spot visiting celebrities, Netflix might be the \u003ci>only\u003c/i> way you’ll see the inside of this North Beach institution for a while.\u003c/p>\n\u003cp>\u003cb>The Tides Restaurant, Bodega Bay\u003c/b>\u003cbr>\nFeatured in: \u003ci>The Birds\u003c/i> (1960)\u003c/p>\n\u003cfigure id=\"attachment_96551\" class=\"wp-caption alignnone\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-96551\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/birds17.jpg\" alt=\"The Tides Restaurant, as featured in The Birds\" width=\"600\" height=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/birds17.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/birds17-400x200.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">The Tides Restaurant, as featured in The Birds \u003ccite>(Screenshot: Universal Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ever noticed that small-town movie settings -- particularly ones subjected to strange things -- are often given fictionalized, generic names? Not Bodega Bay, the North Bay setting for Alfred Hitchcock’s \u003cem>The Birds\u003c/em> which is why visiting this windswept spot off Hwy 1 is such a fun experience for movie buffs. The town's \u003ca href=\"http://www.innatthetides.com/default.aspx?pg=tideswharf\" target=\"_blank\">Tides Wharf Restaurant\u003c/a> provided the backdrop for multiple moments, although the actual cafe scenes were filmed (you guessed it) hundreds of miles away on the Universal Studios lot.\u003c/p>\n\u003cfigure id=\"attachment_96539\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96539\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Hitchcock-The-Birds-800x447.jpg\" alt=\"The Tides complex in Bodega Bay under bird attack in The Birds\" width=\"800\" height=\"447\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds-800x447.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds-400x223.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds.jpg 852w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Tides complex in Bodega Bay under bird attack in The Birds \u003ccite>(Screenshot: Universal )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although the Tides complex has been remodeled several times since those days, it’s still a real kick for Hitchcock fans to experience its windswept, slightly dilapidated charms, especially since the buildings and parking lot were also used for the boat dock scenes and gas station scenes. (Bodega Bay was thankfully spared the famous “gas station explosion” in real life, which took place at the studio.)\u003c/p>\n\u003cp>\u003cb>The Ramp\u003c/b>\u003cbr>\nFeatured in: \u003ci>Blue Jasmine\u003c/i> (2013)\u003c/p>\n\u003cfigure id=\"attachment_96517\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM.png\">\u003cimg class=\"size-medium wp-image-96517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-800x341.png\" alt=\"Cate Blanchett and Sally Hawkins\" width=\"800\" height=\"341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-800x341.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-400x170.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM.png 845w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cate Blanchett and Sally Hawkins drink at The Ramp in Blue Jasmine \u003ccite>(Screenshot courtesy Sony Pictures Classics)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hollywoodreporter.com/news/woody-allen-san-francisco-making-656275\" target=\"_blank\">According to his cinematographer\u003c/a>, Woody Allen “always wanted to avoid the postcard sights” while filming his San Francisco-set \u003ci>\u003ca href=\"http://www.imdb.com/title/tt2334873/\" target=\"_blank\">Blue Jasmine\u003c/a>\u003c/i>. Chinatown scenes aside, this commitment to showing the “real” San Francisco results in a cameo for Mission Bay spot \u003ca href=\"http://www.theramprestaurant.com/\" target=\"_blank\">The Ramp\u003c/a>: the waterfront setting for an excruciating first meeting between a Martini-oiled Cate Blanchett and onscreen sister Sally Hawkins, her boyfriend and his dimwit pal.\u003c/p>\n\u003cfigure id=\"attachment_96518\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM.png\">\u003cimg class=\"size-medium wp-image-96518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-800x337.png\" alt=\"Caption\" width=\"800\" height=\"337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-800x337.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-400x169.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM.png 845w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Ramp, as featured in Blue Jasmine \u003ccite>(Screenshot: Sony Pictures Classics)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re meant to think Jasmine somewhat pompous when she proclaims the location “reminds me of the Mediterranean” but The Ramp really does boast legimately beautiful views of the bay, and you’re so close to the water on its foliage-filled deck that it’s easy to forget you’re within spitting distance of the freeway.\u003c/p>\n\u003ch3>That's a Wrap: The Bay Area Foodie Film Locations That Are Long Gone\u003c/h3>\n\u003cp>\u003cb>Ernie’s, San Francisco\u003c/b>\u003cbr>\nFeatured in: \u003ci>Vertigo\u003c/i> (1958)\u003c/p>\n\u003cfigure id=\"attachment_96536\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress-800x448.jpg\" alt=\"Kim Novak entering Ernie's in a scene from Vertigo\" width=\"800\" height=\"448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress-400x224.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kim Novak entering Ernie's in a scene from Vertigo \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With its deep-red silk wallpaper and chandeliered opulence, Ernie’s just \u003ci>looks\u003c/i> like the cinematic ideal of a classic restaurant on-screen in \u003ci>Vertigo. \u003c/i>By all accounts this SF institution, which opened on Montgomery Street at the turn of the 20th century and finally closed in 1995, was quite the hot spot in its heyday but here’s the thing: the restaurant interior James Stewart and Kim Novak are dining in onscreen is actually a painstaking \u003cem>recreation\u003c/em> of Ernie’s.\u003c/p>\n\u003cfigure id=\"attachment_96537\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96537\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/vertigo-archi-detail-800x500.png\" alt=\"Ernie's as seen onscreen in Vertigo\" width=\"800\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-800x500.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-400x250.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-1180x738.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-960x600.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail.png 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ernie's as seen onscreen in Vertigo \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hitchcock wanted to have this authentic San Francisco location featured in his movie but when he discovered its size wouldn’t accommodate the panoramic shots he wanted, he just built a fake Ernie’s on the Paramount Studios lot in Hollywood. According to local food writer T.J. Jacobberger’s \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/02/11/the-strory-behind-ernies-restaurant-and-alfred-hitchcocks-vertigo/\" target=\"_blank\">fantastic account\u003c/a>, Hitchcock’s dedication to authenticity also extended to flying Ernie’s proprietors Roland and Victor Gotti to L.A. to play the maitre d’ and bartender onscreen.\u003c/p>\n\u003cp>\u003cb>Coffee Cantata\u003c/b>\u003cbr>\nFeatured in \u003ci>Bullitt\u003c/i> (1968)\u003c/p>\n\u003cfigure id=\"attachment_96534\" class=\"wp-caption alignnone\" style=\"max-width: 602px\">\u003cimg class=\"size-full wp-image-96534\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM.png\" alt=\"Steve McQueen hangs out at the long-departed Cantata Cafe in San Francisco\" width=\"602\" height=\"333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM.png 602w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM-400x221.png 400w\" sizes=\"(max-width: 602px) 100vw, 602px\">\u003cfigcaption class=\"wp-caption-text\">Steve McQueen hangs out at the long-departed Cantata Cafe in San Francisco \u003ccite>(Screenshot: Warner Bros. Seven Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t you just want to hang out in \u003ci>\u003ca href=\"http://www.imdb.com/title/tt0062765/\" target=\"_blank\">Bullitt\u003c/a>\u003c/i>’s impossibly \u003cem>Mad Men\u003c/em>-esque jazz cafe Coffee Cantata, where Steve McQueen drinks with Jacqueline Bisset? Well tough, because you can’t. This place in SF’s Cow Hollow neighborhood really \u003ci>was\u003c/i> called Coffee Cantata, but it’s long-gone, and in its place lies culinary hotspot Betelnut. There is actually still a spot called Cantata Coffee on Haight Street, but it’s no relation.\u003c/p>\n\u003cfigure id=\"attachment_96533\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-96533 size-medium\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-800x436.png\" alt=\"Steve McQueen and Jacqueline Bisset hang out at the long-departed Cantata Cafe in San Francisco\" width=\"800\" height=\"436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-800x436.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-400x218.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-960x523.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM.png 1136w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Steve McQueen and Jacqueline Bisset dine out at Cantata Cafe in San Francisco -- but you can't \u003ccite>(Screenshot: Warner Bros. Seven Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re watching this movie, look also for dearly departed North Beach cafe Enrico’s on Broadway, where Bullitt meets an informant: it’s now the site of the restaurant Naked Lunch.\u003c/p>\n\u003cp>\u003cb>Mel’s Drive-In\u003c/b>\u003cbr>\nFeatured in: \u003ci>American Graffiti\u003c/i> (1973)\u003c/p>\n\u003cfigure id=\"attachment_96529\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/graffiti12.jpg\">\u003cimg class=\"size-medium wp-image-96529\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/graffiti12-800x339.jpg\" alt=\"Mel's Drive in, as featured in George Lucas' American Graffiti\" width=\"800\" height=\"339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-800x339.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-400x169.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-1440x610.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-1180x500.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-960x406.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mel's Drive in, as featured in George Lucas' American Graffiti \u003ccite>(Screenshot: Universal Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not even burger-happy film fans back in the 70s got to pay pilgrimage to this one. \u003ca href=\"http://www.melsdrive-in.com/aboutus/history.html\" target=\"_blank\">George Lucas used Mel’s Drive-In\u003c/a> on South Van Ness Ave. in San Francisco as a location for his Modesto-set coming-of-age tale \u003cem>\u003ca href=\"http://www.imdb.com/title/tt0069704/\" target=\"_blank\">American Graffiti\u003c/a>\u003c/em> just prior to its scheduled demolition, and by the time it was released, this particular drive-in was reduced to rubble.\u003c/p>\n\u003cfigure id=\"attachment_96531\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://www.flickr.com/photos/thomashawk/2416957021/in/photolist-4Fzx7M-GnyjN-iPMFuX-6oZ3A5-7WqAiC\">\u003cimg class=\"size-medium wp-image-96531\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/2416957021_3073efbbee_b-800x550.jpg\" alt=\"Mel's Drive-In on Geary Street in San Francisco\" width=\"800\" height=\"550\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-960x660.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mel's Drive-In on Geary Street in San Francisco \u003ccite>(Thomas Hawk via Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Happily, if you really want to recreate scenes from the movie you can head to one of the \u003ca href=\"http://www.melsdrive-in.com/hoursandlocations/sanfrancisco.html\" target=\"_blank\">many other Mel’s Drive-in incarnations\u003c/a> in San Francisco. They’re novelty pastiches now of course, but of all of them, \u003ca href=\"http://www.melsdrive-in.com/hoursandlocations/gearyboulevard.html\" target=\"_blank\">the Geary Street location\u003c/a> probably most resembles the Mel’s onscreen.\u003c/p>\n\u003cp>\u003cb>Burger Island (a.k.a “Acorn Cafe”)\u003c/b>\u003cbr>\nFeatured in: \u003ci>Sudden Impact\u003c/i> (1983)\u003c/p>\n\u003cfigure id=\"attachment_96526\" class=\"wp-caption alignnone\" style=\"max-width: 631px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png\">\u003cimg class=\"size-full wp-image-96526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png\" alt=\"Harry Callahan (Clint Eastwood) waits for his coffee at the 'Acorn Cafe' in San Francisco\" width=\"631\" height=\"264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png 631w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM-400x167.png 400w\" sizes=\"(max-width: 631px) 100vw, 631px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Harry Callahan (Clint Eastwood) waits for his coffee at the 'Acorn Cafe' in San Francisco \u003ccite>(Screenshot courtesy Warner Bros.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Go ahead… make my day” has become so iconic a pop culture reference that it’s easy to forget which scene this line is actually spoken in (or indeed, in what Dirty Harry movie.) But of course, it’s the climax to \u003ca href=\"http://www.imdb.com/title/tt0086383/\" target=\"_blank\">the cafe robbery \u003c/a>in \u003cem>\u003ca href=\"http://www.imdb.com/title/tt0086383/\" target=\"_blank\">Sudden Impact\u003c/a>\u003c/em>, set in what was called the 'Acorn Cafe' in the movie, but actually filmed in an unremarkable corner spot called Burger Island in SOMA.\u003c/p>\n\u003cfigure id=\"attachment_96527\" class=\"wp-caption alignnone\" style=\"max-width: 628px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png\">\u003cimg class=\"size-full wp-image-96527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png\" alt=\"Sudden Impact's hold-up at the Acorn Cafe\" width=\"628\" height=\"266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png 628w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM-400x169.png 400w\" sizes=\"(max-width: 628px) 100vw, 628px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sudden Impact's hold-up at the Acorn Cafe \u003ccite>(Screenshot courtesy Warner Bros.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s \u003ca href=\"http://laughingsquid.com/dirty-harry-sudden-impact-then-now-in-san-francisco-go-ahead-make-my-latte/\" target=\"_blank\">now a McDonald’s\u003c/a>, so technically you \u003ci>can\u003c/i> still go there and order a coffee like Harry... but that’s almost certainly where your homage should end.\u003c/p>\n\u003cp>\u003cstrong>What Bay Area foodie film locations have I missed? Let me know in the comments!\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>CORRECTION: A previous version of this post stated that fans of \u003c/em>The Birds\u003cem> could attend \u003ca href=\"http://www.innatthetides.com/default.aspx?pg=birds\" target=\"_blank\">a signing at the Tides Inn in August\u003c/a> by star Tippi Hedren. This signing actually took place in 2014, and the post has been updated to reflect that.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tea, Tao and Tourists: China's Mount Hua Is Three-Part Harmony",
"title": "Tea, Tao and Tourists: China's Mount Hua Is Three-Part Harmony",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_95260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95260\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/teahouse9-6_custom-860212609323ad927f63c1820c6328517dff0dfd-e1429642692591.jpg\" alt=\"Mount Hua, one of China's five sacred mountains, is a hub of Taoism.\" width=\"1920\" height=\"1439\">\u003cfigcaption class=\"wp-caption-text\">Mount Hua, one of China's five sacred mountains, is a hub of Taoism. \u003ccite>(Courtesy of Ken Marshall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Imagine yourself clinging to a cliff face with nothing but uneven, worn wooden planks and chains to keep you from plummeting 7,000 feet to your untimely demise. Don't worry: You can rent a little red safety harness for $5. No one will make you wear it, though.\u003c/p>\n\u003cp>Oh, and you will probably encounter someone coming the other way, in which case you will have to maneuver around your neighbor as if playing a deadly game of Twister. Someone has to go on the outside, so I hope you're good at not blinking first.\u003c/p>\n\u003cp>You wouldn't do this for all the tea in China, you say?\u003c/p>\n\u003cp>Some people do it for just one cup.\u003c/p>\n\u003cp>Mount Hua (also known as Huashan) is in central China's Shaanxi Province, not far from the famed terracotta soldiers. Though a popular destination for thrill-seeking tourists, the mountain has been steeped in religious history since a Taoist temple was first built at its base in the 2nd century B.C.\u003c/p>\n\u003cfigure id=\"attachment_95261\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003cimg class=\"size-full wp-image-95261\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/teahouse1-1_vert-92e8acf1821cec1e7a4ff30cf3346dfb55e2393a.jpg\" alt=\"A foot-wide path made of wooden planks winds around the surface of a cliff. Climbers harness themselves to a wire and grab the chain to keep from falling.\" width=\"768\" height=\"1024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/teahouse1-1_vert-92e8acf1821cec1e7a4ff30cf3346dfb55e2393a.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/teahouse1-1_vert-92e8acf1821cec1e7a4ff30cf3346dfb55e2393a-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/teahouse1-1_vert-92e8acf1821cec1e7a4ff30cf3346dfb55e2393a-320x427.jpg 320w\" sizes=\"(max-width: 768px) 100vw, 768px\">\u003cfigcaption class=\"wp-caption-text\">A foot-wide path made of wooden planks winds around the surface of a cliff. Climbers harness themselves to a wire and grab the chain to keep from falling. \u003ccite>(Courtesy of Ken Marshall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The plank-walk, sometimes called \"the most dangerous trail in the world,\" is along the path to a pot of tea at a Taoist temple called \u003ca href=\"http://www.travelchinaguide.com/attraction/shaanxi/xian/mt_huashan.htm\">Cuiyun Palace\u003c/a>. Which is fitting, because the \"Tao,\" which translates as \"the path\" or \"the way,\" will always lead you to tea.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Taoism is China's indigenous spirituality, dating back to the 4th century B.C., when Laozi, the reputed author of the \u003cem>Tao Te Ching\u003c/em>, was said to have been served the first cup of ceremonial tea.\u003c/p>\n\u003cfigure id=\"attachment_95262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95262\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/teahouse6-11_custom-bad3319db5f04e9adb86c49b6138387c18044036-e1429642816205.jpg\" alt=\"For a better view, a hiker takes a detour to the end of a tree jutting out of the cliff.\" width=\"1920\" height=\"1439\">\u003cfigcaption class=\"wp-caption-text\">For a better view, a hiker takes a detour to the end of a tree jutting out of the cliff. \u003ccite>(Courtesy of Ken Marshall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taoists seek harmonization with nature — not only outer nature, but also inner.\u003c/p>\n\u003cp>\"Tea is part of that integrated path of well-being,\" says Ken Cohen, 62, a Taoist scholar and tea master. \"It is deeply linked with the Taoist search for health, for longevity, spiritual wisdom, and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/15/174334493/a-daily-habit-of-green-tea-or-coffee-cuts-stroke-risk\">health benefits\u003c/a> now validated by Western medical science.\"\u003c/p>\n\u003cp>Taoism seeks to organize the body and mind to \"nurture life,\" an art called \"Yang Sheng.\" It means to \"adjust your lifestyle habits, such as meditation, physical environment, the food you eat, exercise habits — how you can create a holistic system for well-being,\" Cohen says. \"Through these habits, one becomes aligned with nature, and those who are deeply in touch with themselves will naturally express ethics and morality.\"\u003c/p>\n\u003cfigure id=\"attachment_95263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95263\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/teahouse8-5_vert-a47544e23b098d7b390534f1257b42b4b4998179-e1429642888134.jpg\" alt=\"There are many footholds and steep staircases carved into the mountain itself.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">There are many footholds and steep staircases carved into the mountain itself. \u003ccite>(Courtesy of Ken Marshall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meditation is vital to reach this state, and tea is at the center of it. Drinking it with a quiet mind and awareness allows the senses to open — to stop, look and listen. In his book \u003cem>The Art and Alchemy of Chinese Tea\u003c/em>, Daniel Reid writes that the true taste of tea reveals itself only to those who learn how to relax their bodies and still their minds.\u003c/p>\n\u003cp>The Chinese don't use the term \"tea ceremony\" in a way that involves religious symbolism and an exact choreography. Rather, they use the phrase \"Cha Yi,\" or \"the art of tea.\" The practice is more flexible, with general rules aimed at creating an aesthetic experience in which the mind, body and spirit are all involved and focused.\u003c/p>\n\u003cp>\"The purpose of the ceremony is to find how you can maximize your experience, from what kind of utensils you use, to how you prepare the water, to the amount of tea you put in the cup,\" says Cohen. \"The only rules are those that are necessary to bring out the flavor of the tea.\"\u003c/p>\n\u003cp>On Mount Hua, the water is pristine. It comes from snowmelt, rain and mountain springs. Sometimes porters carry bottled water to the summit. A porter, whose average age ranges from 30 to 60, navigates the treacherous trails while carrying up to 175 pounds of construction materials, food, water and rubbish on his back, says James Guo, who has lived in the area for nearly 40 years and who leads tours through the mountains. But better-maintained trails, wider paths, railings and a cable car that goes halfway up the mountain have made the climb more accessible to tourists — and has taken some of the strain off porters, he says.\u003c/p>\n\u003cfigure id=\"attachment_95259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95259\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/altteahouse-2_enl-5f9032f170d014c53d107cf63de9cce0b2bba7c6-e1429642930608.jpg\" alt=\"You can get a cup of tea at Cuiyun Palace on the west peak of Mount Hua.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">You can get a cup of tea at Cuiyun Palace on the west peak of Mount Hua. \u003ccite>(Courtesy of James Guo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most tourists come to scale the precipitous peaks and take in the views. But that hasn't abated Mt. Hua's religious significance. Its five peaks create the shape of a lotus flower, revered by Taoists for its wisdom and openness. The mountains, which were a place for pilgrimage for emperors of past dynasties, are still dotted with several influential temples. Mt. Hua is one of the five sacred mountains in China, and is the site of many legends involving deities and immortality.\u003c/p>\n\u003cp>The influx of tourism also hasn't diminished tea's importance and life-giving properties, Cohen contends.\u003c/p>\n\u003cp>\"When you have a Taoist monastery, or a place of meditation like Mt. Hua, or a place where they're simply serving tea in an area that is appreciative of Taoism and Chinese art, the very fact that they're serving it in healing and meditative intent changes the effect on the people who drink it,\" he says, citing a 2013 \u003ca href=\"http://deanradin.com/evidence/Shiah2013.pdf%20CHECK\">study\u003c/a> in the journal \u003cem>Explore\u003c/em>.\u003c/p>\n\u003cp>That in itself may well be worth the climb.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Laurel Dalrymple is a writer based in Virginia.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_95260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95260\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/teahouse9-6_custom-860212609323ad927f63c1820c6328517dff0dfd-e1429642692591.jpg\" alt=\"Mount Hua, one of China's five sacred mountains, is a hub of Taoism.\" width=\"1920\" height=\"1439\">\u003cfigcaption class=\"wp-caption-text\">Mount Hua, one of China's five sacred mountains, is a hub of Taoism. \u003ccite>(Courtesy of Ken Marshall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Imagine yourself clinging to a cliff face with nothing but uneven, worn wooden planks and chains to keep you from plummeting 7,000 feet to your untimely demise. Don't worry: You can rent a little red safety harness for $5. No one will make you wear it, though.\u003c/p>\n\u003cp>Oh, and you will probably encounter someone coming the other way, in which case you will have to maneuver around your neighbor as if playing a deadly game of Twister. Someone has to go on the outside, so I hope you're good at not blinking first.\u003c/p>\n\u003cp>You wouldn't do this for all the tea in China, you say?\u003c/p>\n\u003cp>Some people do it for just one cup.\u003c/p>\n\u003cp>Mount Hua (also known as Huashan) is in central China's Shaanxi Province, not far from the famed terracotta soldiers. Though a popular destination for thrill-seeking tourists, the mountain has been steeped in religious history since a Taoist temple was first built at its base in the 2nd century B.C.\u003c/p>\n\u003cfigure id=\"attachment_95261\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003cimg class=\"size-full wp-image-95261\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/teahouse1-1_vert-92e8acf1821cec1e7a4ff30cf3346dfb55e2393a.jpg\" alt=\"A foot-wide path made of wooden planks winds around the surface of a cliff. Climbers harness themselves to a wire and grab the chain to keep from falling.\" width=\"768\" height=\"1024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/teahouse1-1_vert-92e8acf1821cec1e7a4ff30cf3346dfb55e2393a.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/teahouse1-1_vert-92e8acf1821cec1e7a4ff30cf3346dfb55e2393a-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/teahouse1-1_vert-92e8acf1821cec1e7a4ff30cf3346dfb55e2393a-320x427.jpg 320w\" sizes=\"(max-width: 768px) 100vw, 768px\">\u003cfigcaption class=\"wp-caption-text\">A foot-wide path made of wooden planks winds around the surface of a cliff. Climbers harness themselves to a wire and grab the chain to keep from falling. \u003ccite>(Courtesy of Ken Marshall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The plank-walk, sometimes called \"the most dangerous trail in the world,\" is along the path to a pot of tea at a Taoist temple called \u003ca href=\"http://www.travelchinaguide.com/attraction/shaanxi/xian/mt_huashan.htm\">Cuiyun Palace\u003c/a>. Which is fitting, because the \"Tao,\" which translates as \"the path\" or \"the way,\" will always lead you to tea.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Taoism is China's indigenous spirituality, dating back to the 4th century B.C., when Laozi, the reputed author of the \u003cem>Tao Te Ching\u003c/em>, was said to have been served the first cup of ceremonial tea.\u003c/p>\n\u003cfigure id=\"attachment_95262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95262\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/teahouse6-11_custom-bad3319db5f04e9adb86c49b6138387c18044036-e1429642816205.jpg\" alt=\"For a better view, a hiker takes a detour to the end of a tree jutting out of the cliff.\" width=\"1920\" height=\"1439\">\u003cfigcaption class=\"wp-caption-text\">For a better view, a hiker takes a detour to the end of a tree jutting out of the cliff. \u003ccite>(Courtesy of Ken Marshall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taoists seek harmonization with nature — not only outer nature, but also inner.\u003c/p>\n\u003cp>\"Tea is part of that integrated path of well-being,\" says Ken Cohen, 62, a Taoist scholar and tea master. \"It is deeply linked with the Taoist search for health, for longevity, spiritual wisdom, and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/15/174334493/a-daily-habit-of-green-tea-or-coffee-cuts-stroke-risk\">health benefits\u003c/a> now validated by Western medical science.\"\u003c/p>\n\u003cp>Taoism seeks to organize the body and mind to \"nurture life,\" an art called \"Yang Sheng.\" It means to \"adjust your lifestyle habits, such as meditation, physical environment, the food you eat, exercise habits — how you can create a holistic system for well-being,\" Cohen says. \"Through these habits, one becomes aligned with nature, and those who are deeply in touch with themselves will naturally express ethics and morality.\"\u003c/p>\n\u003cfigure id=\"attachment_95263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95263\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/teahouse8-5_vert-a47544e23b098d7b390534f1257b42b4b4998179-e1429642888134.jpg\" alt=\"There are many footholds and steep staircases carved into the mountain itself.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">There are many footholds and steep staircases carved into the mountain itself. \u003ccite>(Courtesy of Ken Marshall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meditation is vital to reach this state, and tea is at the center of it. Drinking it with a quiet mind and awareness allows the senses to open — to stop, look and listen. In his book \u003cem>The Art and Alchemy of Chinese Tea\u003c/em>, Daniel Reid writes that the true taste of tea reveals itself only to those who learn how to relax their bodies and still their minds.\u003c/p>\n\u003cp>The Chinese don't use the term \"tea ceremony\" in a way that involves religious symbolism and an exact choreography. Rather, they use the phrase \"Cha Yi,\" or \"the art of tea.\" The practice is more flexible, with general rules aimed at creating an aesthetic experience in which the mind, body and spirit are all involved and focused.\u003c/p>\n\u003cp>\"The purpose of the ceremony is to find how you can maximize your experience, from what kind of utensils you use, to how you prepare the water, to the amount of tea you put in the cup,\" says Cohen. \"The only rules are those that are necessary to bring out the flavor of the tea.\"\u003c/p>\n\u003cp>On Mount Hua, the water is pristine. It comes from snowmelt, rain and mountain springs. Sometimes porters carry bottled water to the summit. A porter, whose average age ranges from 30 to 60, navigates the treacherous trails while carrying up to 175 pounds of construction materials, food, water and rubbish on his back, says James Guo, who has lived in the area for nearly 40 years and who leads tours through the mountains. But better-maintained trails, wider paths, railings and a cable car that goes halfway up the mountain have made the climb more accessible to tourists — and has taken some of the strain off porters, he says.\u003c/p>\n\u003cfigure id=\"attachment_95259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95259\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/altteahouse-2_enl-5f9032f170d014c53d107cf63de9cce0b2bba7c6-e1429642930608.jpg\" alt=\"You can get a cup of tea at Cuiyun Palace on the west peak of Mount Hua.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">You can get a cup of tea at Cuiyun Palace on the west peak of Mount Hua. \u003ccite>(Courtesy of James Guo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most tourists come to scale the precipitous peaks and take in the views. But that hasn't abated Mt. Hua's religious significance. Its five peaks create the shape of a lotus flower, revered by Taoists for its wisdom and openness. The mountains, which were a place for pilgrimage for emperors of past dynasties, are still dotted with several influential temples. Mt. Hua is one of the five sacred mountains in China, and is the site of many legends involving deities and immortality.\u003c/p>\n\u003cp>The influx of tourism also hasn't diminished tea's importance and life-giving properties, Cohen contends.\u003c/p>\n\u003cp>\"When you have a Taoist monastery, or a place of meditation like Mt. Hua, or a place where they're simply serving tea in an area that is appreciative of Taoism and Chinese art, the very fact that they're serving it in healing and meditative intent changes the effect on the people who drink it,\" he says, citing a 2013 \u003ca href=\"http://deanradin.com/evidence/Shiah2013.pdf%20CHECK\">study\u003c/a> in the journal \u003cem>Explore\u003c/em>.\u003c/p>\n\u003cp>That in itself may well be worth the climb.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Laurel Dalrymple is a writer based in Virginia.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What It Takes To Make A Decent Cup Of Coffee In Space",
"title": "What It Takes To Make A Decent Cup Of Coffee In Space",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84741\" class=\"wp-caption aligncenter\" style=\"max-width: 1772px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/espressopouch_wide-88b30f0383f99c27f118d39e2c29473838316c76.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/espressopouch_wide-88b30f0383f99c27f118d39e2c29473838316c76.jpg\" alt=\"Leave it to the Italians to design a capsule-based espresso system for astronauts who miss their morning cup. Photo: Andrea Guermani/Courtesy of Lavazza\" width=\"1772\" height=\"995\" class=\"size-full wp-image-84741\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leave it to the Italians to design a capsule-based espresso system for astronauts who miss their morning cup. Photo: Andrea Guermani/Courtesy of Lavazza\u003c/figcaption>\u003c/figure>\n\u003cp>by Maanvi Singh. \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/08/328130351/what-it-takes-to-make-a-decent-cup-of-coffee-in-space\">The Salt at NPR Food\u003c/a> (7/8/14)\u003c/p>\n\u003cp>When our pals at the Two-Way wrote last month that engineers had finally come up with a way to brew some good Italian espresso on the International Space Station, we were thoroughly intrigued.\u003c/p>\n\u003cp>As they \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/16/finally-a-decent-espresso-on-the-international-space-station/\">reported\u003c/a>, the space-age coffee machine — called, naturally the \"ISSpresso\" — is a capsule-based brewing system. It's similar in principle to a Keurig machine. But engineers at the Italian aerospace firm \u003ca href=\"http://www.argotec.it/argotec/\">Argotec\u003c/a>, along with coffee company \u003ca href=\"http://www.lavazza.com/en/\">Lavazza\u003c/a> and the Italian space agency, \u003ca href=\"http://www.asi.it/en\">ASI,\u003c/a> finessed it to function in a microgravity environment.\u003c/p>\n\u003cp>Just when did space get so hipster? First they the start growing their own \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/10/the-salad-frontier-why-astronauts-need-to-grow-lettuce-in-space/\">salad\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248373683/moon-turnips-nasa-takes-gardening-to-new-heights\">vegetables\u003c/a> up there, and now they've got fancy coffee — what's next, a microbrewery on Mars?\u003c/p>\n\u003cp>But mainly, we wondered — why is it so complicated to make coffee on the ISS? To help answer that question, we called up \u003ca href=\"http://www.nasa.gov/audience/formedia/presskits/spacefood/biographies.html\">Vickie Kloeris\u003c/a>, the manager of the NASA Space Food Systems Laboratory.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"You can't just send a regular espresso machine to orbit and expect it to work,\" she says. Here on Earth, coffee machines depend heavily on gravity, she explains. But on the ISS, there's only a minuscule amount of gravity — called microgravity. So everything floats.\u003c/p>\n\u003cp>The biggest challenge is figuring out how to keep the scalding water inside the espresso machine contained, Kloeris says. Everything has to be sealed, secure and safe.\u003c/p>\n\u003cfigure id=\"attachment_84742\" class=\"wp-caption aligncenter\" style=\"max-width: 3000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/iss-presso-lavazz_chart_slide-d625244632b990c2d959b9c4e7c16a89bf0dfe65.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/iss-presso-lavazz_chart_slide-d625244632b990c2d959b9c4e7c16a89bf0dfe65.jpg\" alt=\"How the ISSpresso system works. Infographic: Courtesy of Lavazza\" width=\"3000\" height=\"1998\" class=\"size-full wp-image-84742\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">How the ISSpresso system works. Infographic: Courtesy of Lavazza\u003c/figcaption>\u003c/figure>\n\u003cp>There's also the issue of keeping everything sanitary. \"On the ISS, they don't have a sink where they can wash everything up,\" she says. A small amount of liquid left over in the machine could become rank and unhealthful pretty quickly.\u003c/p>\n\u003cp>But once these safety concerns are addressed, there's the whole issue of making sure the espresso tastes good. And that where it gets really tricky, says \u003ca href=\"https://www.linkedin.com/pub/david-avino/6/4ba/614\">David Avino\u003c/a> at Agrotec, who helped develop the ISSpresso.\u003c/p>\n\u003cp>\"To make good Italian espresso there are two major components — the pressure and the temperature,\" Avino says. Water has to approach the coffee grounds at around 98 Centigrade (208 Fahrenheit), and leave the brewing unit at 75 C (167 F), Avino says. Fluctuations in the temperature of either the water or the steam can leave you with a substandard brew.\u003c/p>\n\u003cp>But the balance is really hard to achieve in space. When you boil water on Earth, the bubbles of steam stay evenly distributed in the water because of gravity. In space, these bubbles can come together and create pockets of really hot air.\u003c/p>\n\u003cp>That can really mess with the temperatures inside the espresso machine, Avino says. It can also get dangerously hot.\u003c/p>\n\u003cp>The engineers behind the ISSpresso got around this by using sturdy steel tubes to move the water around, instead of the rubber tubes used in regular espresso machines. They also equipped it with various temperature controls.\u003c/p>\n\u003cp>These extra bells and whistles make the ISSpresso weigh over 40 pounds, according to Avino. The plan is to send the machine up to the ISS with Italian astronaut \u003ca href=\"http://www.esa.int/Our_Activities/Human_Spaceflight/Astronauts/Samantha_Cristoforetti\">Samantha Cristoforetti\u003c/a> next year.\u003c/p>\n\u003cp>Initially, the machine will come with only 20 single-serve coffee capsules. \"Our machine is still an experiment,\" Avino says. If all goes well, he says, the machine could become a permanent addition to the space station.\u003c/p>\n\u003cp>Of course, drinking coffee up in space still won't be the same as sipping it down here on Earth. Classic Italian espresso comes with a creamy layer of foam on top. But that foam may behave a lot differently in space, Avino says. \"It will most likely spread around the whole container.\"\u003c/p>\n\u003cp>And the astronauts will have to drink it out of a sippy pouch so the hot liquid doesn't float away from them. It's not quite as elegant as drinking from an espresso cup.\u003c/p>\n\u003cp>It also means the astronauts won't be able to smell the coffee very well, Avino says. And smell has a \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/11/169150598/in-the-battle-between-health-and-taste-why-white-bread-still-wins\">huge impact\u003c/a> on the way we perceive food and drink.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But hopefully, it will be an improvement over the instant coffee that the astronauts have been drinking thus far. With a shot of sharp espresso to start the day, Avino says, \"they'll live much, much better.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Italian engineers say they've finally come up with a way to brew espresso on the ISS so astronauts can ditch the instant coffee. We asked: What's so hard about making coffee in space? Answer: A lot.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84741\" class=\"wp-caption aligncenter\" style=\"max-width: 1772px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/espressopouch_wide-88b30f0383f99c27f118d39e2c29473838316c76.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/espressopouch_wide-88b30f0383f99c27f118d39e2c29473838316c76.jpg\" alt=\"Leave it to the Italians to design a capsule-based espresso system for astronauts who miss their morning cup. Photo: Andrea Guermani/Courtesy of Lavazza\" width=\"1772\" height=\"995\" class=\"size-full wp-image-84741\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leave it to the Italians to design a capsule-based espresso system for astronauts who miss their morning cup. Photo: Andrea Guermani/Courtesy of Lavazza\u003c/figcaption>\u003c/figure>\n\u003cp>by Maanvi Singh. \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/08/328130351/what-it-takes-to-make-a-decent-cup-of-coffee-in-space\">The Salt at NPR Food\u003c/a> (7/8/14)\u003c/p>\n\u003cp>When our pals at the Two-Way wrote last month that engineers had finally come up with a way to brew some good Italian espresso on the International Space Station, we were thoroughly intrigued.\u003c/p>\n\u003cp>As they \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/16/finally-a-decent-espresso-on-the-international-space-station/\">reported\u003c/a>, the space-age coffee machine — called, naturally the \"ISSpresso\" — is a capsule-based brewing system. It's similar in principle to a Keurig machine. But engineers at the Italian aerospace firm \u003ca href=\"http://www.argotec.it/argotec/\">Argotec\u003c/a>, along with coffee company \u003ca href=\"http://www.lavazza.com/en/\">Lavazza\u003c/a> and the Italian space agency, \u003ca href=\"http://www.asi.it/en\">ASI,\u003c/a> finessed it to function in a microgravity environment.\u003c/p>\n\u003cp>Just when did space get so hipster? First they the start growing their own \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/10/the-salad-frontier-why-astronauts-need-to-grow-lettuce-in-space/\">salad\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248373683/moon-turnips-nasa-takes-gardening-to-new-heights\">vegetables\u003c/a> up there, and now they've got fancy coffee — what's next, a microbrewery on Mars?\u003c/p>\n\u003cp>But mainly, we wondered — why is it so complicated to make coffee on the ISS? To help answer that question, we called up \u003ca href=\"http://www.nasa.gov/audience/formedia/presskits/spacefood/biographies.html\">Vickie Kloeris\u003c/a>, the manager of the NASA Space Food Systems Laboratory.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"You can't just send a regular espresso machine to orbit and expect it to work,\" she says. Here on Earth, coffee machines depend heavily on gravity, she explains. But on the ISS, there's only a minuscule amount of gravity — called microgravity. So everything floats.\u003c/p>\n\u003cp>The biggest challenge is figuring out how to keep the scalding water inside the espresso machine contained, Kloeris says. Everything has to be sealed, secure and safe.\u003c/p>\n\u003cfigure id=\"attachment_84742\" class=\"wp-caption aligncenter\" style=\"max-width: 3000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/iss-presso-lavazz_chart_slide-d625244632b990c2d959b9c4e7c16a89bf0dfe65.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/iss-presso-lavazz_chart_slide-d625244632b990c2d959b9c4e7c16a89bf0dfe65.jpg\" alt=\"How the ISSpresso system works. Infographic: Courtesy of Lavazza\" width=\"3000\" height=\"1998\" class=\"size-full wp-image-84742\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">How the ISSpresso system works. Infographic: Courtesy of Lavazza\u003c/figcaption>\u003c/figure>\n\u003cp>There's also the issue of keeping everything sanitary. \"On the ISS, they don't have a sink where they can wash everything up,\" she says. A small amount of liquid left over in the machine could become rank and unhealthful pretty quickly.\u003c/p>\n\u003cp>But once these safety concerns are addressed, there's the whole issue of making sure the espresso tastes good. And that where it gets really tricky, says \u003ca href=\"https://www.linkedin.com/pub/david-avino/6/4ba/614\">David Avino\u003c/a> at Agrotec, who helped develop the ISSpresso.\u003c/p>\n\u003cp>\"To make good Italian espresso there are two major components — the pressure and the temperature,\" Avino says. Water has to approach the coffee grounds at around 98 Centigrade (208 Fahrenheit), and leave the brewing unit at 75 C (167 F), Avino says. Fluctuations in the temperature of either the water or the steam can leave you with a substandard brew.\u003c/p>\n\u003cp>But the balance is really hard to achieve in space. When you boil water on Earth, the bubbles of steam stay evenly distributed in the water because of gravity. In space, these bubbles can come together and create pockets of really hot air.\u003c/p>\n\u003cp>That can really mess with the temperatures inside the espresso machine, Avino says. It can also get dangerously hot.\u003c/p>\n\u003cp>The engineers behind the ISSpresso got around this by using sturdy steel tubes to move the water around, instead of the rubber tubes used in regular espresso machines. They also equipped it with various temperature controls.\u003c/p>\n\u003cp>These extra bells and whistles make the ISSpresso weigh over 40 pounds, according to Avino. The plan is to send the machine up to the ISS with Italian astronaut \u003ca href=\"http://www.esa.int/Our_Activities/Human_Spaceflight/Astronauts/Samantha_Cristoforetti\">Samantha Cristoforetti\u003c/a> next year.\u003c/p>\n\u003cp>Initially, the machine will come with only 20 single-serve coffee capsules. \"Our machine is still an experiment,\" Avino says. If all goes well, he says, the machine could become a permanent addition to the space station.\u003c/p>\n\u003cp>Of course, drinking coffee up in space still won't be the same as sipping it down here on Earth. Classic Italian espresso comes with a creamy layer of foam on top. But that foam may behave a lot differently in space, Avino says. \"It will most likely spread around the whole container.\"\u003c/p>\n\u003cp>And the astronauts will have to drink it out of a sippy pouch so the hot liquid doesn't float away from them. It's not quite as elegant as drinking from an espresso cup.\u003c/p>\n\u003cp>It also means the astronauts won't be able to smell the coffee very well, Avino says. And smell has a \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/11/169150598/in-the-battle-between-health-and-taste-why-white-bread-still-wins\">huge impact\u003c/a> on the way we perceive food and drink.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But hopefully, it will be an improvement over the instant coffee that the astronauts have been drinking thus far. With a shot of sharp espresso to start the day, Avino says, \"they'll live much, much better.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gastrodiplomacy Gives Foreign Chefs a Fresh Take and Taste of America",
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"content": "\u003cfigure id=\"attachment_82507\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-2-d0ba1cf25767c6b829b498b6a586b339600e4343.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-2-d0ba1cf25767c6b829b498b6a586b339600e4343.jpg\" alt=\"Participants of the Diplomatic Culinary Partnership try different foods at the State Department in Washington during a gathering of the American Chef Corps, a network of chefs from across the U.S. Photo: Jewel Samad/AFP/Getty Images\" width=\"1599\" height=\"1198\" class=\"size-full wp-image-82507\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Participants of the Diplomatic Culinary Partnership try different foods at the State Department in Washington during a gathering of the American Chef Corps, a network of chefs from across the U.S. Photo: Jewel Samad/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/16/313020576/gastrodiplomacy-gives-foreign-chefs-a-fresh-take-and-taste-of-america\">Weekend Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesat/2014/05/20140524_wesat_gastrodiplomacy_gives_foreign_chefs_a_fresh_take_and_taste_of_america.mp3\"] \u003c/p>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/16/313020576/gastrodiplomacy-gives-foreign-chefs-a-fresh-take-and-taste-of-america\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/24/2014)\u003c/p>\n\u003cp>When you think of the tools of diplomacy, food isn't always high on the list. But breaking bread together can be one of the most basic ways of finding common ground. Which is why, a couple of years ago, the State Department launched the Diplomatic Culinary Partnership.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.state.gov/r/pa/prs/ps/2012/09/197375.htm\">program\u003c/a> created an American Chefs Corps, who represent the U.S. abroad, and invited foreign chefs and culinary professionals here to taste and talk food.\u003c/p>\n\u003cp>A delegation of chefs and culinary professionals from North Africa and the Middle East recently visited through the program. and met with restaurateurs, chefs, bakers and grocers in cities all over the country, from New York to Portland, Ore.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The trip was designed to show off the American culinary landscape. But that started as something of an uphill battle — participants admitted that they didn't come with the most favorable impression of American cuisine.\u003c/p>\n\u003cp>Samira Hariri, who heads \u003ca href=\"http://www.slowfoodfoundation.com/welcome_en.lasso?-id_pg=1\">Slow Food Morocco\u003c/a>, a nonprofit that supports small producers, says she expected to find fast-food restaurants every few blocks. Ashraf Abdou, who runs the \u003ca href=\"http://www.egyptchefs.com/\">Egyptian Chefs Association\u003c/a>, concurred. After all, he says, \"all of the world gets fast food through America.\"\u003c/p>\n\u003cp>But once they arrived, the visitors saw another side of American food. Farm-fresh produce. New vegetables like rhubarb and cactus leaves. And more types of hummus than they'd ever imagined.\u003c/p>\n\u003cp>And the exchange worked in the other direction as well. When the visitors sat down at \u003ca href=\"https://www.elephantsdeli.com/\">Elephant's Delicatessen\u003c/a> in Portland to chat with manager Nick Doughty, he wanted to know which of their country's products and food trends he should be looking into. Top recommendations included \u003ca href=\"http://www.slowfoodfoundation.com/presidia/details/1218/argan-oil\">argan oil\u003c/a>, \u003cem>deglet noor\u003c/em> dates, the spice blend \u003ca href=\"http://www.thekitchn.com/ingredient-spotlight-ras-el-ha-60960\">ras el hanout\u003c/a> and a coffee made of roasted date pits. And, after years of hearing from customers who only want beef and chicken, Doughty says he was thrilled to find a group who shared his love of lamb dishes.\u003c/p>\n\u003cfigure id=\"attachment_82508\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-1_slide-1f61658a0e3179969238798b2b6033ee6e616c4c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-1_slide-1f61658a0e3179969238798b2b6033ee6e616c4c.jpg\" alt=\"Chefs from Algeria and Oman, along with their translators and local guide, tour the kitchen at Portland's Elephant's Delicatessen. Photo: Sydney Stead/Oregon World Affairs Council\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-82508\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs from Algeria and Oman, along with their translators and local guide, tour the kitchen at Portland's Elephant's Delicatessen. Photo: Sydney Stead/Oregon World Affairs Council\u003c/figcaption>\u003c/figure>\n\u003cp>The notion that food can help build bridges isn't all that surprising, says Hamdy Metwally Elkawass, director of sales for Egypt's \u003ca href=\"http://www.amfoodsgroup.com/\">AM Foods\u003c/a>. In Egyptian Arabic, \"bread means life,\" he says. Both are called \u003cem>aish, \u003c/em>\"the first motto of the [Egyptian] revolution.\"\u003c/p>\n\u003cp>Beyond ideas for store layout and grab-and-go cases, the visitors say they're coming away with a different picture of America.\u003c/p>\n\u003cp>\"When we are traveling around, visiting other countries, the first thing you're looking for is food,\" says Algerian pastry chef Djaouhar Nawel Moussi Ouyahiasay. Food helps shape our impressions of a country, because it's so basic to who we are — even from the very beginning, she says.\u003cstrong>\u003cem>\u003cbr>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>And, says Egyptian Ashraf Abdou, when you find American food, in all its diversity, you find America.\u003c/p>\n\u003cp>\"Through food you can understand the cultures. And with the culture, you can understand the people,\" says Abdou. \"In our countries, it's a negative idea about the Americans. Because they saw that only the media. They didn't know the people themselves.\"\u003c/p>\n\u003cp>And the hope is that getting to know people, and their culture, sets the table for a very basic level of diplomacy — getting a taste of who we are. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 NPR. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The trip was designed to show off the American culinary landscape. But that started as something of an uphill battle — participants admitted that they didn't come with the most favorable impression of American cuisine.\u003c/p>\n\u003cp>Samira Hariri, who heads \u003ca href=\"http://www.slowfoodfoundation.com/welcome_en.lasso?-id_pg=1\">Slow Food Morocco\u003c/a>, a nonprofit that supports small producers, says she expected to find fast-food restaurants every few blocks. Ashraf Abdou, who runs the \u003ca href=\"http://www.egyptchefs.com/\">Egyptian Chefs Association\u003c/a>, concurred. After all, he says, \"all of the world gets fast food through America.\"\u003c/p>\n\u003cp>But once they arrived, the visitors saw another side of American food. Farm-fresh produce. New vegetables like rhubarb and cactus leaves. And more types of hummus than they'd ever imagined.\u003c/p>\n\u003cp>And the exchange worked in the other direction as well. When the visitors sat down at \u003ca href=\"https://www.elephantsdeli.com/\">Elephant's Delicatessen\u003c/a> in Portland to chat with manager Nick Doughty, he wanted to know which of their country's products and food trends he should be looking into. Top recommendations included \u003ca href=\"http://www.slowfoodfoundation.com/presidia/details/1218/argan-oil\">argan oil\u003c/a>, \u003cem>deglet noor\u003c/em> dates, the spice blend \u003ca href=\"http://www.thekitchn.com/ingredient-spotlight-ras-el-ha-60960\">ras el hanout\u003c/a> and a coffee made of roasted date pits. And, after years of hearing from customers who only want beef and chicken, Doughty says he was thrilled to find a group who shared his love of lamb dishes.\u003c/p>\n\u003cfigure id=\"attachment_82508\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-1_slide-1f61658a0e3179969238798b2b6033ee6e616c4c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/gastrodiplomacy-1_slide-1f61658a0e3179969238798b2b6033ee6e616c4c.jpg\" alt=\"Chefs from Algeria and Oman, along with their translators and local guide, tour the kitchen at Portland's Elephant's Delicatessen. Photo: Sydney Stead/Oregon World Affairs Council\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-82508\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs from Algeria and Oman, along with their translators and local guide, tour the kitchen at Portland's Elephant's Delicatessen. Photo: Sydney Stead/Oregon World Affairs Council\u003c/figcaption>\u003c/figure>\n\u003cp>The notion that food can help build bridges isn't all that surprising, says Hamdy Metwally Elkawass, director of sales for Egypt's \u003ca href=\"http://www.amfoodsgroup.com/\">AM Foods\u003c/a>. In Egyptian Arabic, \"bread means life,\" he says. Both are called \u003cem>aish, \u003c/em>\"the first motto of the [Egyptian] revolution.\"\u003c/p>\n\u003cp>Beyond ideas for store layout and grab-and-go cases, the visitors say they're coming away with a different picture of America.\u003c/p>\n\u003cp>\"When we are traveling around, visiting other countries, the first thing you're looking for is food,\" says Algerian pastry chef Djaouhar Nawel Moussi Ouyahiasay. Food helps shape our impressions of a country, because it's so basic to who we are — even from the very beginning, she says.\u003cstrong>\u003cem>\u003cbr>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>And, says Egyptian Ashraf Abdou, when you find American food, in all its diversity, you find America.\u003c/p>\n\u003cp>\"Through food you can understand the cultures. And with the culture, you can understand the people,\" says Abdou. \"In our countries, it's a negative idea about the Americans. Because they saw that only the media. They didn't know the people themselves.\"\u003c/p>\n\u003cp>And the hope is that getting to know people, and their culture, sets the table for a very basic level of diplomacy — getting a taste of who we are. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 NPR. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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},
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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"order": 8
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},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
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"source": "Commonwealth Club of California"
},
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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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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"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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"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. ",
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"order": 18
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},
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"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"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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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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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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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
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