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"disqusTitle": "Maui Rides Another Culinary Wave",
"title": "Maui Rides Another Culinary Wave",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/maui.seantimberlake.jpg\" alt=\"Maui beach scene. Photo: Sean Timberlake\" title=\"Maui beach scene. Photo: Sean Timberlake\" width=\"403\" height=\"403\" class=\"alignnone size-full wp-image-50307\">\u003cbr>\n\u003cem>Many mainlanders head to Maui for the natural beauty not the food. Photo: Sean Timberlake\u003c/em>\u003c/p>\n\u003cp>Before the 1990s, the Hawaiian Islands had a reputation as a culinary backwater -- the land of SPAM and pineapple. And, let's face it, even today few mainlanders head to Maui for the food. The popular island vacation destination is a playground for water-sport thrill seekers, nature lovers, honeymooners, and stressed-out \u003ca href=\"http://en.wikipedia.org/wiki/Haole\">haoles\u003c/a> seeking serious beach time and fruity cocktails with tiny umbrellas. \u003c/p>\n\u003cp>But that may be changing as Maui chefs look beyond local standards like poi and poke for edible inspiration. In recent years, a new culinary culture -- one with homegrown roots -- has emerged on the island and now residents and visitors alike are digging into dishes that wouldn't be out of place on menus in the Bay Area and beyond. The plates coming out of restaurant kitchens, though, reflect Hawaii's rich cultural traditions, exude a clear sense of place, and embrace Japanese, Chinese, Filipino, Portuguese, Polynesian, Korean, traditional Hawaiian, and, yes, European flavors and techniques.\u003c/p>\n\u003cp>It's not the first time in recent memory the 50th state has stirred things up on the stove. Twenty years ago, a dozen celebrated chefs, including \u003ca href=\"http://merrimanshawaii.com/peter_merriman.htm\">Peter Merriman\u003c/a>, \u003ca href=\"http://www.roysrestaurant.com/about/roy_yamaguchi.asp\">Roy Yamaguchi\u003c/a>, and \u003ca href=\"http://www.alanwongs.com/\">Alan Wong\u003c/a> decided to showcase the island state's evolving edible landscape in what was dubbed \u003ca href=\"http://www.hawaiiregionalcuisine.com/\">Hawaii Regional Cuisine\u003c/a>. Their mission: fresh local food prepared in creative ways. This new cuisine was a welcome shift for a state known mostly for its plate lunch. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/locomocofriedrice.alohamixedplate560.jpg\" alt=\"Loco Moco Fried Rice\" title=\"Loco Moco Fried Rice\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50317\">\u003cbr>\n\u003cem>An updated spin on the plate lunch: Loco Moco Fried Rice from the restaurant Aloha Mixed Plate. Photo: Courtesy Aloha Mixed Plate\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This ubiquitous restaurant item -- still found in many places and getting a makeover too -- typically consists of two scoops of rice, a scoop of macaroni salad, and meat such as Hawaiian BBQ, beef teriyaki, kalua pork, chicken katsu or the Loco Moco, a ground beef patty topped with a fried egg and brown gravy. Not exactly local food, and rarely served with a piece of tropical fruit, taro, or fresh-caught fish in sight. \u003c/p>\n\u003cp>What's different about the latest crop of notable Maui chefs -- who include resort restaurateur \u003ca href=\"http://www.cohnrestaurants.com/chefs/executive-chef-ryan-luckey/\">Isaac Bancaco\u003c/a> (formerly of \u003ca href=\"http://www.wailearesortdining.com/humuhumu/\">Humuhumu\u003c/a> now at the \u003ca href=\"http://www.cohnrestaurants.com/menu-restaurants/the-pineapple/\">Pineapple Grill\u003c/a>), casual dining standout \u003ca href=\"http://www.starchefs.com/cook/chefs/bio/sheldon-simeon\">Sheldon Simeon\u003c/a> (\u003ca href=\"http://www.starnoodle.com/\">Star Noodle\u003c/a> and \u003ca href=\"http://leodas.com/\">Leoda's\u003c/a>), and farmer-forager-pop-up-chef \u003ca href=\"http://kupumaui.com/who-is-kupu-maui/\">James Simpliciano\u003c/a> -- is a renewed focus on collaborating closely with farmers and fishermen and sourcing sustainable ingredients that reflect the many microclimates of Maui. This new breed of cooks embrace a farm-to-table sensibility that many Northern Californians take for granted, and seek to modernize menus, offering food with flair and finesse but in a more casual atmosphere than their culinary trailblazers. And this shift in thinking is taking place at fancy resort restaurants, pop-up farm dinners, and eating establishments in between. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/ahi.avo_.star_.noodle400.jpg\" alt=\"Avo Ahi\" title=\"Avo Ahi\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-50311\">\u003cbr>\n\u003cem>Fresh island flavors with a twist shine at Star Noodle, such as the Avo Ahi with sambal (chili sauce) and usukuchi (soy sauce). Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"The new generation of leading Maui chefs have a stronger connection to our local food traditions and food cultures and for the most part they are born and raised in the islands and have a natural affinity to the land, sea, mountains, and valleys,\" notes Christopher Speere of the \u003ca href=\"http://mauiculinary-campusdining.com/index.html\">Maui Culinary Academy\u003c/a> at the University of Hawaii Maui College. \"These chefs were raised on pork adobo, ahi poke, kim chee cucumbers, wild guava smoked pork, shoyu braised pork belly and grilled hamachi collars -- island flavors and the use of island ingredients are inherent in their everyday cooking practices. They stay true to their roots and cook from the heart.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Chef-Simeon.jpg\" alt=\"Chef Seldon Simeon\" title=\"Chef Seldon Simeon\" width=\"401\" height=\"604\" class=\"alignnone size-full wp-image-50312\">\u003cbr>\n\u003cem>The star behind Star Noodle, Sheldon Simeon. Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cp>Case in point James Beard Award-nominee Sheldon Simeon whose Star Noodle -- an Asian-inspired, made-by-hand noodle house in an industrial park near the tourist mecca of Lahaina -- and Leoda's Kitchen and Pie Shop, a roadhouse diner in Olowalu featuring fresh salads, savory pastries, and pies -- have drawn appreciative nods from critics and consumers alike.\u003c/p>\n\u003cp>Simeon and fellow chefs took off for New York to get ideas and inspiration from noodle bars like David Chang's \u003ca href=\"http://momofuku.com/\">Momofuku\u003c/a>, for Simeon's noodle joint, and it shows in his small plates offering imaginative flavor pairings. Pohole Salad showcases Hana fiddle head ferns, Maui onions, ebi (shrimp), and kombu (seaweed); Lahaina Fried Soup (actually a noodle dish, not soup featuring doubly-thick chow fun, pork, and bean sprouts), and bacon-flecked Brussels Sprouts with Napa cabbage and kimchee puree also wins rave reviews. Desserts include a modern rendition of the popular Portuguese doughnuts known as Malasadas, served with chocolate and butterscotch caramel sauce and chopped peanuts. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/starnoodle.lahainafriednoodlesoup560.jpg\" alt=\"Lahaina Fried Soup\" title=\"Lahaina Fried Soup\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-50318\">\u003cbr>\n\u003cem>Noodle dishes, such as the Lahaina Fried Soup, feature at Star Noodle. Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/starnoodle.malasadas.jpg\" alt=\"Malasadas\" title=\"Malasadas\" width=\"250\" height=\"353\" class=\"alignnone size-full wp-image-50310\">\u003cbr>\n\u003cem>Save room for dessert at Star Noodle. Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cp>Similarly, a kitchen crew from Leoda's decamped to the Bay Area to research bread, pies, and pastries at places like \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>, \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, and \u003ca href=\"http://elportenosf.com/\">El Porteno Empanadas\u003c/a>. On the menu at the roadhouse: a savory corn hand-held pie filled with hibatchi sweet Kula corn, lime zest, cotija cheese, chives, and cilantro, along with hearty chicken or meat 'n potatoes pot pies. Also in the mix: sweet berry pies, flaky crusted yuzu-lemon tart, macadamia nut chocolate praline pie, and coconut cream pie. Sides worth scoping out include the Reuben lumpia (corned beef, sauerkraut, provolone cheese, thousand island dressing) and the fried salad (Brussels sprouts leaves, burnt orange vinaigrette, celery leaves, mixed hydroponic greens, radish, local mint.)\u003c/p>\n\u003cp>On a recent food and farm trip to Maui, Simeon stopped by this reporter's table at Star Noodle to share his thoughts on the current state of dining on the island. Simeon, originally from Hilo on the Big Island, recently earned a People's Choice Award for \u003ca href=\"http://www.foodandwine.com/peoples-best-new-chef/northwest-pacific\">Best New Chef/Northwest and Pacific region\u003c/a> from \u003cem>Food & Wine \u003c/em>magazine. He also appears on season 10 of \u003ca href=\"http://www.bravotv.com/top-chef/season-10/about\">Bravo's Top Chef\u003c/a>, which begins November 7 (he was mum about the show, as one might expect.) But there's nothing celebrity chef-y about this cook: He arrived in a T-shirt, shorts, and slippers (island speak for flip flops) en route to his second baby luau of the night. (A first birthday luau is a grand celebration, he and another local informed me. Naturally, food plays a starring role in such events.)\u003c/p>\n\u003cp>He's a humble guy who comes from a food-loving clan (his dad born and raised Hawaiian, his mom from a Filipino family). Simeon is happy for his restaurants' success and also quietly striving to do more to feature Hawaiian farmers who grow local gems -- he thinks it's time for restaurant chefs like him to step aside and place the spotlight on what growers are doing to improve food in Maui. \u003c/p>\n\u003cblockquote>\u003cp>\"It's an honor to showcase local ingredients and incorporate local culture in the dishes we serve,\" he says. \"As a chef I like to introduce customers -- locals and visitors -- to flavors they can't find anywhere else.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/leodas.friedsalad560.jpg\" alt=\"fried salad\" title=\"fried salad\" width=\"550\" height=\"364\" class=\"alignnone size-full wp-image-50316\">\u003cbr>\n\u003cem>The fried salad at Leoda's features Brussels sprouts coated in a kicky dressing. Photo: Courtesy Leoda's\u003c/em>\u003c/p>\n\u003cp>His wildly popular Brussels sprouts dishes at both hot spots illustrate some of the challenges inherent with island culinary life. Simeon concedes Brussels sprouts showed up on his menus as part of a national trend, and now they're too big a hit to come off. But these cruciferous vegetables are flown in from the mainland. So he's working with farmers in cooler areas on the island, who can grow small Brussels sprouts for a short season, and hopes to switch to this homegrown crop for however long they last and educate diners about seasonal eating along the way.\u003c/p>\n\u003cp>Food writer Bonnie Friedman says much has changed on the plate in the 30 years she's called Maui home -- despite the island's limited resources. \"When I first arrived here in terms of 'fine dining,' most places were serving frozen mahimahi, frozen vegetables, a baked potato and calling it a day,\" says Friedman, who leads \u003ca href=\"http://tourdafood.com/\">local food tours\u003c/a> designed to whisk visitors away from the resort areas and into the small towns where local people live, work, and eat. She passes on \"name\" places for holes-in-the-walls in central Maui, mom-and-pop shops, cowboy country fare, and gas-station grub to highlight what she calls the island's \"amazing melting pot of ethnic cuisines.\" There's always a shave ice stop too.\u003c/p>\n\u003cp>Not everyone is enamored with the current state of island eats -- notably newbies from the mainland. At \u003ca href=\"http://www.oofarm.com/\">O'o Farm\u003c/a> in Kula Country, a growing region on the island's west side, the resident chef on a \u003ca href=\"http://www.oofarm.com/tour-luncheon/\">farm and lunch tour\u003c/a> there -- who relocated from food-centric Seattle for the gig -- maintains that island food is 5 to 15 years behind what's on plates Stateside and says he hasn't been wowed by anything he's eaten while out and about in the eight months or so he's lived on Maui.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/kupu.maui_.popup_.waiheecoastaldunes.jpg\" alt=\"Pop-up dining, Hawaiian style, at Kupu Maui.\" title=\"Pop-up dining, Hawaiian style, at Kupu Maui.\" width=\"320\" height=\"213\" class=\"alignnone size-full wp-image-50315\">\u003cbr>\n\u003cem>Pop-up dining, Hawaiian style, at Kupu Maui. Photo: Monica George\u003c/em>\u003c/p>\n\u003cp>No matter, for the most part, locals are content to do their own thing without emulating mainland trends -- or at least giving them a refreshing island feel. Take a recent pop-up dinner, old hat in the Bay Area for sure. But this event, sponsored by the \u003ca href=\"http://slowfoodmaui.org/\">local chapter of Slow Food\u003c/a>, had a distinctly island vibe: James Simpliciano, who grows greens and has worked in the kitchens of large resorts, dished up dinner on protected land while local musician Joel Katz played Hawaiian steel guitar. Proceeds from these events benefit local groups -- the spirit of giving back to the community is alive and well in the land of aloha -- in this case the \u003ca href=\"http://www.hilt.org/about-us/\">Hawaiian Islands Land Trust\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/james.simpliciano.peter_.liu_.maui560.jpg\" alt=\"Farmer-chef James Simpliciano\" title=\"Farmer-chef James Simpliciano\" width=\"560\" height=\"371\" class=\"alignnone size-full wp-image-50313\">\u003cbr>\n\u003cem>Farmer-chef James Simpliciano cooks for the pop-up crowd. Photo: Peter Liu, Kaiscapes Media/\u003ca href=\"http://www.flickr.com/photos/kaiscapesllc/7236639608/\">Flickr\u003c/a>\u003c/em>\u003c/p>\n\u003cp>This pop-up event, dubbed \u003ca href=\"http://kupumaui.com/\">Kupu Maui\u003c/a>, (kupu means sprout in Hawaiian) was held at \u003ca href=\"http://www.hilt.org/protected-lands/maui/waihee-refuge/\">Waihe'e Coastal Dunes and Wetlands Refuge\u003c/a>, a quiet, pristine, shoreline plot home to eight different endangered species. On the menu that night pupu (bite-sized appetizers) such as chai-smoked pork with lilikoi (passion fruit) jelly and micro greens on taro chip (a vegetarian version showcased local goat cheese). The main meal served buffet-style included a lamb tagine with aromatic Maui onion mire poix, Honakahau taro, Kapalua sweet potato, Ka'anapali carrots, beets, garlic and Hawaiian sea salt. Much of the food was donated by local farmers and prepared by a crew of local cooks. Kupu Maui pops up once a month at a different location, frequently a farm. For instance, last Saturday the event was held at \u003ca href=\"http://kupaafarms.blogspot.com/\">Kupa'a Farm\u003c/a>, an organic grower whose produce sells out within hours at the \u003ca href=\"http://www.upcountryfarmersmarket.com/\">UpCountry Farmers' Market\u003c/a> on Saturdays.\u003c/p>\n\u003cp>It's true much of what is consumed on Maui is still imported from the mainland, perhaps not surprising for an isolated island a five-hour flight from San Francisco. But increasingly, resident chefs feature homegrown food for the same reasons the rest of us seek local eats -- health, environment, economics, sustainability, taste, terroir -- and a dash of well-deserved local pride.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Full disclosure: The writer was a guest on Maui courtesy of Maui's Visitors & Convention Bureau.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Maui's culinary moment: The island's food scene is flourishing, thanks to a new breed of farmers and chefs. Sarah Henry reports from the field.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/maui.seantimberlake.jpg\" alt=\"Maui beach scene. Photo: Sean Timberlake\" title=\"Maui beach scene. Photo: Sean Timberlake\" width=\"403\" height=\"403\" class=\"alignnone size-full wp-image-50307\">\u003cbr>\n\u003cem>Many mainlanders head to Maui for the natural beauty not the food. Photo: Sean Timberlake\u003c/em>\u003c/p>\n\u003cp>Before the 1990s, the Hawaiian Islands had a reputation as a culinary backwater -- the land of SPAM and pineapple. And, let's face it, even today few mainlanders head to Maui for the food. The popular island vacation destination is a playground for water-sport thrill seekers, nature lovers, honeymooners, and stressed-out \u003ca href=\"http://en.wikipedia.org/wiki/Haole\">haoles\u003c/a> seeking serious beach time and fruity cocktails with tiny umbrellas. \u003c/p>\n\u003cp>But that may be changing as Maui chefs look beyond local standards like poi and poke for edible inspiration. In recent years, a new culinary culture -- one with homegrown roots -- has emerged on the island and now residents and visitors alike are digging into dishes that wouldn't be out of place on menus in the Bay Area and beyond. The plates coming out of restaurant kitchens, though, reflect Hawaii's rich cultural traditions, exude a clear sense of place, and embrace Japanese, Chinese, Filipino, Portuguese, Polynesian, Korean, traditional Hawaiian, and, yes, European flavors and techniques.\u003c/p>\n\u003cp>It's not the first time in recent memory the 50th state has stirred things up on the stove. Twenty years ago, a dozen celebrated chefs, including \u003ca href=\"http://merrimanshawaii.com/peter_merriman.htm\">Peter Merriman\u003c/a>, \u003ca href=\"http://www.roysrestaurant.com/about/roy_yamaguchi.asp\">Roy Yamaguchi\u003c/a>, and \u003ca href=\"http://www.alanwongs.com/\">Alan Wong\u003c/a> decided to showcase the island state's evolving edible landscape in what was dubbed \u003ca href=\"http://www.hawaiiregionalcuisine.com/\">Hawaii Regional Cuisine\u003c/a>. Their mission: fresh local food prepared in creative ways. This new cuisine was a welcome shift for a state known mostly for its plate lunch. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/locomocofriedrice.alohamixedplate560.jpg\" alt=\"Loco Moco Fried Rice\" title=\"Loco Moco Fried Rice\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50317\">\u003cbr>\n\u003cem>An updated spin on the plate lunch: Loco Moco Fried Rice from the restaurant Aloha Mixed Plate. Photo: Courtesy Aloha Mixed Plate\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This ubiquitous restaurant item -- still found in many places and getting a makeover too -- typically consists of two scoops of rice, a scoop of macaroni salad, and meat such as Hawaiian BBQ, beef teriyaki, kalua pork, chicken katsu or the Loco Moco, a ground beef patty topped with a fried egg and brown gravy. Not exactly local food, and rarely served with a piece of tropical fruit, taro, or fresh-caught fish in sight. \u003c/p>\n\u003cp>What's different about the latest crop of notable Maui chefs -- who include resort restaurateur \u003ca href=\"http://www.cohnrestaurants.com/chefs/executive-chef-ryan-luckey/\">Isaac Bancaco\u003c/a> (formerly of \u003ca href=\"http://www.wailearesortdining.com/humuhumu/\">Humuhumu\u003c/a> now at the \u003ca href=\"http://www.cohnrestaurants.com/menu-restaurants/the-pineapple/\">Pineapple Grill\u003c/a>), casual dining standout \u003ca href=\"http://www.starchefs.com/cook/chefs/bio/sheldon-simeon\">Sheldon Simeon\u003c/a> (\u003ca href=\"http://www.starnoodle.com/\">Star Noodle\u003c/a> and \u003ca href=\"http://leodas.com/\">Leoda's\u003c/a>), and farmer-forager-pop-up-chef \u003ca href=\"http://kupumaui.com/who-is-kupu-maui/\">James Simpliciano\u003c/a> -- is a renewed focus on collaborating closely with farmers and fishermen and sourcing sustainable ingredients that reflect the many microclimates of Maui. This new breed of cooks embrace a farm-to-table sensibility that many Northern Californians take for granted, and seek to modernize menus, offering food with flair and finesse but in a more casual atmosphere than their culinary trailblazers. And this shift in thinking is taking place at fancy resort restaurants, pop-up farm dinners, and eating establishments in between. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/ahi.avo_.star_.noodle400.jpg\" alt=\"Avo Ahi\" title=\"Avo Ahi\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-50311\">\u003cbr>\n\u003cem>Fresh island flavors with a twist shine at Star Noodle, such as the Avo Ahi with sambal (chili sauce) and usukuchi (soy sauce). Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"The new generation of leading Maui chefs have a stronger connection to our local food traditions and food cultures and for the most part they are born and raised in the islands and have a natural affinity to the land, sea, mountains, and valleys,\" notes Christopher Speere of the \u003ca href=\"http://mauiculinary-campusdining.com/index.html\">Maui Culinary Academy\u003c/a> at the University of Hawaii Maui College. \"These chefs were raised on pork adobo, ahi poke, kim chee cucumbers, wild guava smoked pork, shoyu braised pork belly and grilled hamachi collars -- island flavors and the use of island ingredients are inherent in their everyday cooking practices. They stay true to their roots and cook from the heart.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Chef-Simeon.jpg\" alt=\"Chef Seldon Simeon\" title=\"Chef Seldon Simeon\" width=\"401\" height=\"604\" class=\"alignnone size-full wp-image-50312\">\u003cbr>\n\u003cem>The star behind Star Noodle, Sheldon Simeon. Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cp>Case in point James Beard Award-nominee Sheldon Simeon whose Star Noodle -- an Asian-inspired, made-by-hand noodle house in an industrial park near the tourist mecca of Lahaina -- and Leoda's Kitchen and Pie Shop, a roadhouse diner in Olowalu featuring fresh salads, savory pastries, and pies -- have drawn appreciative nods from critics and consumers alike.\u003c/p>\n\u003cp>Simeon and fellow chefs took off for New York to get ideas and inspiration from noodle bars like David Chang's \u003ca href=\"http://momofuku.com/\">Momofuku\u003c/a>, for Simeon's noodle joint, and it shows in his small plates offering imaginative flavor pairings. Pohole Salad showcases Hana fiddle head ferns, Maui onions, ebi (shrimp), and kombu (seaweed); Lahaina Fried Soup (actually a noodle dish, not soup featuring doubly-thick chow fun, pork, and bean sprouts), and bacon-flecked Brussels Sprouts with Napa cabbage and kimchee puree also wins rave reviews. Desserts include a modern rendition of the popular Portuguese doughnuts known as Malasadas, served with chocolate and butterscotch caramel sauce and chopped peanuts. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/starnoodle.lahainafriednoodlesoup560.jpg\" alt=\"Lahaina Fried Soup\" title=\"Lahaina Fried Soup\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-50318\">\u003cbr>\n\u003cem>Noodle dishes, such as the Lahaina Fried Soup, feature at Star Noodle. Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/starnoodle.malasadas.jpg\" alt=\"Malasadas\" title=\"Malasadas\" width=\"250\" height=\"353\" class=\"alignnone size-full wp-image-50310\">\u003cbr>\n\u003cem>Save room for dessert at Star Noodle. Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cp>Similarly, a kitchen crew from Leoda's decamped to the Bay Area to research bread, pies, and pastries at places like \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>, \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, and \u003ca href=\"http://elportenosf.com/\">El Porteno Empanadas\u003c/a>. On the menu at the roadhouse: a savory corn hand-held pie filled with hibatchi sweet Kula corn, lime zest, cotija cheese, chives, and cilantro, along with hearty chicken or meat 'n potatoes pot pies. Also in the mix: sweet berry pies, flaky crusted yuzu-lemon tart, macadamia nut chocolate praline pie, and coconut cream pie. Sides worth scoping out include the Reuben lumpia (corned beef, sauerkraut, provolone cheese, thousand island dressing) and the fried salad (Brussels sprouts leaves, burnt orange vinaigrette, celery leaves, mixed hydroponic greens, radish, local mint.)\u003c/p>\n\u003cp>On a recent food and farm trip to Maui, Simeon stopped by this reporter's table at Star Noodle to share his thoughts on the current state of dining on the island. Simeon, originally from Hilo on the Big Island, recently earned a People's Choice Award for \u003ca href=\"http://www.foodandwine.com/peoples-best-new-chef/northwest-pacific\">Best New Chef/Northwest and Pacific region\u003c/a> from \u003cem>Food & Wine \u003c/em>magazine. He also appears on season 10 of \u003ca href=\"http://www.bravotv.com/top-chef/season-10/about\">Bravo's Top Chef\u003c/a>, which begins November 7 (he was mum about the show, as one might expect.) But there's nothing celebrity chef-y about this cook: He arrived in a T-shirt, shorts, and slippers (island speak for flip flops) en route to his second baby luau of the night. (A first birthday luau is a grand celebration, he and another local informed me. Naturally, food plays a starring role in such events.)\u003c/p>\n\u003cp>He's a humble guy who comes from a food-loving clan (his dad born and raised Hawaiian, his mom from a Filipino family). Simeon is happy for his restaurants' success and also quietly striving to do more to feature Hawaiian farmers who grow local gems -- he thinks it's time for restaurant chefs like him to step aside and place the spotlight on what growers are doing to improve food in Maui. \u003c/p>\n\u003cblockquote>\u003cp>\"It's an honor to showcase local ingredients and incorporate local culture in the dishes we serve,\" he says. \"As a chef I like to introduce customers -- locals and visitors -- to flavors they can't find anywhere else.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/leodas.friedsalad560.jpg\" alt=\"fried salad\" title=\"fried salad\" width=\"550\" height=\"364\" class=\"alignnone size-full wp-image-50316\">\u003cbr>\n\u003cem>The fried salad at Leoda's features Brussels sprouts coated in a kicky dressing. Photo: Courtesy Leoda's\u003c/em>\u003c/p>\n\u003cp>His wildly popular Brussels sprouts dishes at both hot spots illustrate some of the challenges inherent with island culinary life. Simeon concedes Brussels sprouts showed up on his menus as part of a national trend, and now they're too big a hit to come off. But these cruciferous vegetables are flown in from the mainland. So he's working with farmers in cooler areas on the island, who can grow small Brussels sprouts for a short season, and hopes to switch to this homegrown crop for however long they last and educate diners about seasonal eating along the way.\u003c/p>\n\u003cp>Food writer Bonnie Friedman says much has changed on the plate in the 30 years she's called Maui home -- despite the island's limited resources. \"When I first arrived here in terms of 'fine dining,' most places were serving frozen mahimahi, frozen vegetables, a baked potato and calling it a day,\" says Friedman, who leads \u003ca href=\"http://tourdafood.com/\">local food tours\u003c/a> designed to whisk visitors away from the resort areas and into the small towns where local people live, work, and eat. She passes on \"name\" places for holes-in-the-walls in central Maui, mom-and-pop shops, cowboy country fare, and gas-station grub to highlight what she calls the island's \"amazing melting pot of ethnic cuisines.\" There's always a shave ice stop too.\u003c/p>\n\u003cp>Not everyone is enamored with the current state of island eats -- notably newbies from the mainland. At \u003ca href=\"http://www.oofarm.com/\">O'o Farm\u003c/a> in Kula Country, a growing region on the island's west side, the resident chef on a \u003ca href=\"http://www.oofarm.com/tour-luncheon/\">farm and lunch tour\u003c/a> there -- who relocated from food-centric Seattle for the gig -- maintains that island food is 5 to 15 years behind what's on plates Stateside and says he hasn't been wowed by anything he's eaten while out and about in the eight months or so he's lived on Maui.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/kupu.maui_.popup_.waiheecoastaldunes.jpg\" alt=\"Pop-up dining, Hawaiian style, at Kupu Maui.\" title=\"Pop-up dining, Hawaiian style, at Kupu Maui.\" width=\"320\" height=\"213\" class=\"alignnone size-full wp-image-50315\">\u003cbr>\n\u003cem>Pop-up dining, Hawaiian style, at Kupu Maui. Photo: Monica George\u003c/em>\u003c/p>\n\u003cp>No matter, for the most part, locals are content to do their own thing without emulating mainland trends -- or at least giving them a refreshing island feel. Take a recent pop-up dinner, old hat in the Bay Area for sure. But this event, sponsored by the \u003ca href=\"http://slowfoodmaui.org/\">local chapter of Slow Food\u003c/a>, had a distinctly island vibe: James Simpliciano, who grows greens and has worked in the kitchens of large resorts, dished up dinner on protected land while local musician Joel Katz played Hawaiian steel guitar. Proceeds from these events benefit local groups -- the spirit of giving back to the community is alive and well in the land of aloha -- in this case the \u003ca href=\"http://www.hilt.org/about-us/\">Hawaiian Islands Land Trust\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/james.simpliciano.peter_.liu_.maui560.jpg\" alt=\"Farmer-chef James Simpliciano\" title=\"Farmer-chef James Simpliciano\" width=\"560\" height=\"371\" class=\"alignnone size-full wp-image-50313\">\u003cbr>\n\u003cem>Farmer-chef James Simpliciano cooks for the pop-up crowd. Photo: Peter Liu, Kaiscapes Media/\u003ca href=\"http://www.flickr.com/photos/kaiscapesllc/7236639608/\">Flickr\u003c/a>\u003c/em>\u003c/p>\n\u003cp>This pop-up event, dubbed \u003ca href=\"http://kupumaui.com/\">Kupu Maui\u003c/a>, (kupu means sprout in Hawaiian) was held at \u003ca href=\"http://www.hilt.org/protected-lands/maui/waihee-refuge/\">Waihe'e Coastal Dunes and Wetlands Refuge\u003c/a>, a quiet, pristine, shoreline plot home to eight different endangered species. On the menu that night pupu (bite-sized appetizers) such as chai-smoked pork with lilikoi (passion fruit) jelly and micro greens on taro chip (a vegetarian version showcased local goat cheese). The main meal served buffet-style included a lamb tagine with aromatic Maui onion mire poix, Honakahau taro, Kapalua sweet potato, Ka'anapali carrots, beets, garlic and Hawaiian sea salt. Much of the food was donated by local farmers and prepared by a crew of local cooks. Kupu Maui pops up once a month at a different location, frequently a farm. For instance, last Saturday the event was held at \u003ca href=\"http://kupaafarms.blogspot.com/\">Kupa'a Farm\u003c/a>, an organic grower whose produce sells out within hours at the \u003ca href=\"http://www.upcountryfarmersmarket.com/\">UpCountry Farmers' Market\u003c/a> on Saturdays.\u003c/p>\n\u003cp>It's true much of what is consumed on Maui is still imported from the mainland, perhaps not surprising for an isolated island a five-hour flight from San Francisco. But increasingly, resident chefs feature homegrown food for the same reasons the rest of us seek local eats -- health, environment, economics, sustainability, taste, terroir -- and a dash of well-deserved local pride.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Full disclosure: The writer was a guest on Maui courtesy of Maui's Visitors & Convention Bureau.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560BAB_Mourad-Lahlou-Deborah-Jones-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560BAB_Mourad-Lahlou-Deborah-Jones-2.jpg\" alt=\"Mourad Lahlou. Photo: Deborah Jones\" title=\"Mourad Lahlou. Photo: Deborah Jones\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-50274\">\u003c/a>\u003cbr>\n\u003cem>Mourad Lahlou. Photo: Deborah Jones\u003c/em>\u003c/p>\n\u003cp>Self-taught chef and restaurateur Mourad Lahlou is the one name repeatedly whispered at industry events as someone who is innovative and daring. Lahlou’s first cookbook “\u003ca href=\"http://www.amazon.com/Mourad-New-Moroccan-Lahlou/dp/1579654290\">Mourad: New Moroccan\u003c/a>” came out last year and the recipes reveal his personal interpretation of his native Moroccan cuisine. Eating at his Michelin starred restaurant \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> remains a popular “must-do” for many, and Lahlou was recently appointed a culinary ambassador by Secretary of State \u003ca href=\"http://www.foodpolitics.com/wp-content/uploads/Diplomatic-Culinary-Partnership-Initiative-One-Pager.pdf\">Hillary Clinton\u003c/a>. Lahlou is also gearing up to open a new restaurant in downtown San Francisco, which Lahlou has said will be different than Aziza. \u003c/p>\n\u003cp>Bay Area Bites caught up with Lahlou via a telephone and an email interview recently. His comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you become a culinary ambassador? How will it change your schedule?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> Hillary Clinton decided to start this new initiative called culinary diplomacy, using food as soft diplomacy. When dignitaries come to the United States from North Africa, I will cook for them. The main task, though is for me to travel and talk about how we care about the world, and care about the environment...that covers what we eat, what we produce and our children.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Imagine if you have a Japanese dignitary coming to the U.S. who has food made by an American with strong links to Japan. It will show them we care and that they are cared for, and I think that’s really important. This whole thing is labeled soft diplomacy. There’s also hard diplomacy, which is the typical way of doing diplomacy. I’m really surprised that it’s taken this long for this initiative to happen. Food is the one thing that we all put into our own body to achieve many purposes: to survive, to be entertained. By cooking, you’re sustaining someone’s life. It’s a very powerful but overlooked way of achieving diplomacy. \u003c/p>\n\u003cp>I will travel to New York and Washington, D.C., as well as abroad. Every time I go abroad, I have to go to the embassies and consulates. I also will do conferences, events and connect with people on the internet. It’s not just a title, and you don’t just show up for an event. \u003c/p>\n\u003cp>Dignitaries are coming to the United States on a daily basis. You’ll get advanced notice three days ahead, a week, three months -- of course, all the chefs are all stoked and really want to make sure it’s a success. It needs to be nurtured and taken care of. We would like other chefs to be invited to participate in this initiative so it grows. So the chefs are a very important part of this process.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you passionate about food-wise these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> I’ve really been obsessing and having a hard time with reduced sauces. You know when you eat a dish that’s really sticky and it’s been strained 20 times? It’s delicious and the flavor is deep and profound but it lacquers your tongue. You have to power wash to get it off. It’s so ugly. I’m experimenting with figuring out the components in the sauce so that I can reduce it without it getting sticky, so that it stays runny. If I can figure out how to break the molecules, then I will have a brothy sauce that is also reduced, flavorful and amazing. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have favorite food/drink spots in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong>\u003cbr>\nMy favorite spot to slurp a bowl of noodles is \u003ca href=\"http://turtletowersf.com/\">Turtle Tower\u003c/a>. They have the best pho ga long in town. It’s a great chicken noodle soup with giblets, which is the bomb on a cold, foggy San Francisco summer day.\u003c/p>\n\u003cp>I'd drive across town in rush hour traffic to eat at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>, \u003ca href=\"http://www.saisonsf.com/splash.html\">Saison\u003c/a>, \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>, \u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>, \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>, \u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> and \u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a>. I would actually walk across town in a rainy day to eat at any of these places. Did i mention that I would walk uphill both ways??\u003c/p>\n\u003cp>Nothing says San Francisco on a plate more than the Crab Louie served at \u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>, which epitomizes San Francisco in every bite. It’s simple, delicious and crazy fresh seafood and the place to take any out-of-towner and watch them lick their fingers because they can't understand why the food is so deceptively tasty.\u003c/p>\n\u003cp>My go-to place on my night off is at home. I’d order whatever i feel like. It works every time.\u003c/p>\n\u003cp>For sushi, \u003ca href=\"http://www.yelp.com/biz/ino-sushi-san-francisco\">Ino Sushi\u003c/a> has out-of-this-world sushi by Chef Ino who gets to do whatever the f*ck he wants to. It's better that way.\u003c/p>\n\u003cp>The best tacos are from \u003ca href=\"http://www.yelp.com/biz/el-gallo-giro-taco-truck-san-francisco\">El Gallo Giro\u003c/a> on 23rd street and Treat Avenue. They sell these out of a truck but they have the best tacos in town and they are ideal for eating while paying attention to something more serious than just food for a change. They are much tastier than pizza and they don't get stale as quickly. Try their roast chicken, which are so tasty that they make you not miss pork at all.\u003c/p>\n\u003cp>For my best late night hangout, if it's before 1am, I would choose \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>. I love their burger and roast chicken. You can't beat it at that hour of the night, morning or whatever it's called. If we're talking after 1am, then it's \u003ca href=\"http://www.yelp.com/biz/my-canh-san-francisco\">My Canh\u003c/a> on Broadway, for cheap, tasty grub made when most decent cooks in the city are too tired and drowning in their beer or cocktails; this is San Francisco after all.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> is an amazing human being. She’s known me 16 or 17 years. She’s a great friend and is so honest to a fault. She’ll tell you something to your face and I love that. She cares even on a more profound level. We’ve been friends and close for so many years. She respects and loves what I do and always tells me her opinion. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the pros and cons of building a restaurant business?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou: \u003c/strong>The pros are the community. You’re dealing with people who frequent your restaurant who know and appreciate food. Where else can you see someone from another region and country and have it be a success. Look at Mission Chinese, at Bar Tartine. We are so open-minded and embracing of other cultures...That’s a huge draw for me. I feel like people allow me to experiment. They don’t stigmatize me with ethnicity. They don’t ask you to be the same. They don’t have a set of prejudices. They give you room to grow and experiment. When I first started, I was doing traditional Moroccan. I grew and people allowed me to do it differently and to grow. \u003c/p>\n\u003cp>The produce, farmers and community are also great. It makes it so much easier having easy access to them. We tend to take for granted that. I go to New York quite a bit but our produce puts them to shame. Take Joe’s Early Girl tomatoes, which are so amazing by themselves. They’re like a bundle of flavor that just explodes in your mouth. I think it’s wonderful to get up and go to the farmers' market and then be able to cook with the produce. One of the hardest things is to go to other places and use different tomatoes. You have to manipulate the food more to make it taste better.\u003c/p>\n\u003cp>The hardest thing about having a restaurant in the Bay Area is that no matter what, it’s a small town. You get a limited area, surrounded with water. It doesn't expand like L.A., which makes it so intimate and limited in a way, you know? Restaurants are opening all the time. The problem I have is: the quality of the cooks. There are great cooks but it’s really hard to find and hold on to great cooks. That’s one issue that has to be addressed sooner or later. It doesn’t allow for one place to have a bunch of great cooks who can elevate to the next level. The cost of living in the Bay Area is so, so high so cooks end up leaving and going somewhere else -- back to New York, Chicago or L.A. because they just can’t be there. We end up losing them. I call it the brain drain because we lose the smartest, brightest cooks. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you learn to cook such great food?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> The environment was really fertile for me to grow in a culinary sense. If my family would have known I was going to be a cook, to travel 6,000 miles to cook, they would have revolted. It would not even be an acceptable option for me. I allowed myself to be exposed to different cultures. \u003c/p>\n\u003cp>I was going to go to college in France and stay with my aunt. I had an idea that I wanted to instead go to America. My grandpa wanted to find a way to tell me “It’s not a great idea, but yeah, if you want to get a visa, just know that it’s extremely hard.” Once he said it at the table in front of everyone, I was able to give it a try. I got a five-year visa and was so excited. \u003c/p>\n\u003cp>Everyone was shocked. My family had promised I could do it and within two to three weeks I was in a plane on my way to San Francisco. I was so homesick and business was hard. I couldn’t fly back to Morocco; it takes a day to fly back there. The one thing I could do to connect to them was food -- I started making things and it was terrible. I was so lost and so sad, there were so many tears and sleepless nights. Eventually I started using my memory to recreate the days and memories with all the women shopping and cooking in Morocco. I was really reliving those moments. \u003c/p>\n\u003cp>Of course, in Morocco there are no recipes. I would call someone and say “how did you make that tagine?” they’d say a “pinch of this and pinch of that.” I was in college (at San Francisco State) for economics but I was learning how to preserve things, how to break down a fish and how to cook, really. Eventually by the time I was finished with college, people said, “You should open a restaurant.” I had $3,700 to my name and so I opened a restaurant. I had no idea what I had gotten myself into. Once I opened the restaurant, it was traditional food, and I started to watch people eat, and talk to people about themselves and their food preferences. I started to realize that food has to have a sense of place. \u003c/p>\n\u003cp>Food has to connect people to where there are. I can’t cook food in the same way it’s made in Morocco. Food connects people to their past. They want to taste the stew that their great grandma made. It’s not Facebook or Twitter that connects us, it’s through memories and through food. It's how we stay connected to people and the past. Here in America it’s always “What’s new?” and “What are the trends?” People are always looking into the future here. I was stuck because the way I was cooking was in the past. But the way people are here is that they look into the future, looking at the ingredients. Food here is a religion, a way of life... where is that carrot and chicken from? There’s an obsession here. I had to change the way I was thinking about food. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I was taking those ideas -- the foods from Marrakesh and making it in SF but it didn’t make any sense. What I’m making now is food for the Bay Area. I think that’s what’s really cool. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560BAB_Mourad-Lahlou-Deborah-Jones-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560BAB_Mourad-Lahlou-Deborah-Jones-2.jpg\" alt=\"Mourad Lahlou. Photo: Deborah Jones\" title=\"Mourad Lahlou. Photo: Deborah Jones\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-50274\">\u003c/a>\u003cbr>\n\u003cem>Mourad Lahlou. Photo: Deborah Jones\u003c/em>\u003c/p>\n\u003cp>Self-taught chef and restaurateur Mourad Lahlou is the one name repeatedly whispered at industry events as someone who is innovative and daring. Lahlou’s first cookbook “\u003ca href=\"http://www.amazon.com/Mourad-New-Moroccan-Lahlou/dp/1579654290\">Mourad: New Moroccan\u003c/a>” came out last year and the recipes reveal his personal interpretation of his native Moroccan cuisine. Eating at his Michelin starred restaurant \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> remains a popular “must-do” for many, and Lahlou was recently appointed a culinary ambassador by Secretary of State \u003ca href=\"http://www.foodpolitics.com/wp-content/uploads/Diplomatic-Culinary-Partnership-Initiative-One-Pager.pdf\">Hillary Clinton\u003c/a>. Lahlou is also gearing up to open a new restaurant in downtown San Francisco, which Lahlou has said will be different than Aziza. \u003c/p>\n\u003cp>Bay Area Bites caught up with Lahlou via a telephone and an email interview recently. His comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you become a culinary ambassador? How will it change your schedule?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> Hillary Clinton decided to start this new initiative called culinary diplomacy, using food as soft diplomacy. When dignitaries come to the United States from North Africa, I will cook for them. The main task, though is for me to travel and talk about how we care about the world, and care about the environment...that covers what we eat, what we produce and our children.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Imagine if you have a Japanese dignitary coming to the U.S. who has food made by an American with strong links to Japan. It will show them we care and that they are cared for, and I think that’s really important. This whole thing is labeled soft diplomacy. There’s also hard diplomacy, which is the typical way of doing diplomacy. I’m really surprised that it’s taken this long for this initiative to happen. Food is the one thing that we all put into our own body to achieve many purposes: to survive, to be entertained. By cooking, you’re sustaining someone’s life. It’s a very powerful but overlooked way of achieving diplomacy. \u003c/p>\n\u003cp>I will travel to New York and Washington, D.C., as well as abroad. Every time I go abroad, I have to go to the embassies and consulates. I also will do conferences, events and connect with people on the internet. It’s not just a title, and you don’t just show up for an event. \u003c/p>\n\u003cp>Dignitaries are coming to the United States on a daily basis. You’ll get advanced notice three days ahead, a week, three months -- of course, all the chefs are all stoked and really want to make sure it’s a success. It needs to be nurtured and taken care of. We would like other chefs to be invited to participate in this initiative so it grows. So the chefs are a very important part of this process.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you passionate about food-wise these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> I’ve really been obsessing and having a hard time with reduced sauces. You know when you eat a dish that’s really sticky and it’s been strained 20 times? It’s delicious and the flavor is deep and profound but it lacquers your tongue. You have to power wash to get it off. It’s so ugly. I’m experimenting with figuring out the components in the sauce so that I can reduce it without it getting sticky, so that it stays runny. If I can figure out how to break the molecules, then I will have a brothy sauce that is also reduced, flavorful and amazing. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have favorite food/drink spots in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong>\u003cbr>\nMy favorite spot to slurp a bowl of noodles is \u003ca href=\"http://turtletowersf.com/\">Turtle Tower\u003c/a>. They have the best pho ga long in town. It’s a great chicken noodle soup with giblets, which is the bomb on a cold, foggy San Francisco summer day.\u003c/p>\n\u003cp>I'd drive across town in rush hour traffic to eat at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>, \u003ca href=\"http://www.saisonsf.com/splash.html\">Saison\u003c/a>, \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>, \u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>, \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>, \u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> and \u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a>. I would actually walk across town in a rainy day to eat at any of these places. Did i mention that I would walk uphill both ways??\u003c/p>\n\u003cp>Nothing says San Francisco on a plate more than the Crab Louie served at \u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>, which epitomizes San Francisco in every bite. It’s simple, delicious and crazy fresh seafood and the place to take any out-of-towner and watch them lick their fingers because they can't understand why the food is so deceptively tasty.\u003c/p>\n\u003cp>My go-to place on my night off is at home. I’d order whatever i feel like. It works every time.\u003c/p>\n\u003cp>For sushi, \u003ca href=\"http://www.yelp.com/biz/ino-sushi-san-francisco\">Ino Sushi\u003c/a> has out-of-this-world sushi by Chef Ino who gets to do whatever the f*ck he wants to. It's better that way.\u003c/p>\n\u003cp>The best tacos are from \u003ca href=\"http://www.yelp.com/biz/el-gallo-giro-taco-truck-san-francisco\">El Gallo Giro\u003c/a> on 23rd street and Treat Avenue. They sell these out of a truck but they have the best tacos in town and they are ideal for eating while paying attention to something more serious than just food for a change. They are much tastier than pizza and they don't get stale as quickly. Try their roast chicken, which are so tasty that they make you not miss pork at all.\u003c/p>\n\u003cp>For my best late night hangout, if it's before 1am, I would choose \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>. I love their burger and roast chicken. You can't beat it at that hour of the night, morning or whatever it's called. If we're talking after 1am, then it's \u003ca href=\"http://www.yelp.com/biz/my-canh-san-francisco\">My Canh\u003c/a> on Broadway, for cheap, tasty grub made when most decent cooks in the city are too tired and drowning in their beer or cocktails; this is San Francisco after all.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> is an amazing human being. She’s known me 16 or 17 years. She’s a great friend and is so honest to a fault. She’ll tell you something to your face and I love that. She cares even on a more profound level. We’ve been friends and close for so many years. She respects and loves what I do and always tells me her opinion. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the pros and cons of building a restaurant business?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou: \u003c/strong>The pros are the community. You’re dealing with people who frequent your restaurant who know and appreciate food. Where else can you see someone from another region and country and have it be a success. Look at Mission Chinese, at Bar Tartine. We are so open-minded and embracing of other cultures...That’s a huge draw for me. I feel like people allow me to experiment. They don’t stigmatize me with ethnicity. They don’t ask you to be the same. They don’t have a set of prejudices. They give you room to grow and experiment. When I first started, I was doing traditional Moroccan. I grew and people allowed me to do it differently and to grow. \u003c/p>\n\u003cp>The produce, farmers and community are also great. It makes it so much easier having easy access to them. We tend to take for granted that. I go to New York quite a bit but our produce puts them to shame. Take Joe’s Early Girl tomatoes, which are so amazing by themselves. They’re like a bundle of flavor that just explodes in your mouth. I think it’s wonderful to get up and go to the farmers' market and then be able to cook with the produce. One of the hardest things is to go to other places and use different tomatoes. You have to manipulate the food more to make it taste better.\u003c/p>\n\u003cp>The hardest thing about having a restaurant in the Bay Area is that no matter what, it’s a small town. You get a limited area, surrounded with water. It doesn't expand like L.A., which makes it so intimate and limited in a way, you know? Restaurants are opening all the time. The problem I have is: the quality of the cooks. There are great cooks but it’s really hard to find and hold on to great cooks. That’s one issue that has to be addressed sooner or later. It doesn’t allow for one place to have a bunch of great cooks who can elevate to the next level. The cost of living in the Bay Area is so, so high so cooks end up leaving and going somewhere else -- back to New York, Chicago or L.A. because they just can’t be there. We end up losing them. I call it the brain drain because we lose the smartest, brightest cooks. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you learn to cook such great food?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> The environment was really fertile for me to grow in a culinary sense. If my family would have known I was going to be a cook, to travel 6,000 miles to cook, they would have revolted. It would not even be an acceptable option for me. I allowed myself to be exposed to different cultures. \u003c/p>\n\u003cp>I was going to go to college in France and stay with my aunt. I had an idea that I wanted to instead go to America. My grandpa wanted to find a way to tell me “It’s not a great idea, but yeah, if you want to get a visa, just know that it’s extremely hard.” Once he said it at the table in front of everyone, I was able to give it a try. I got a five-year visa and was so excited. \u003c/p>\n\u003cp>Everyone was shocked. My family had promised I could do it and within two to three weeks I was in a plane on my way to San Francisco. I was so homesick and business was hard. I couldn’t fly back to Morocco; it takes a day to fly back there. The one thing I could do to connect to them was food -- I started making things and it was terrible. I was so lost and so sad, there were so many tears and sleepless nights. Eventually I started using my memory to recreate the days and memories with all the women shopping and cooking in Morocco. I was really reliving those moments. \u003c/p>\n\u003cp>Of course, in Morocco there are no recipes. I would call someone and say “how did you make that tagine?” they’d say a “pinch of this and pinch of that.” I was in college (at San Francisco State) for economics but I was learning how to preserve things, how to break down a fish and how to cook, really. Eventually by the time I was finished with college, people said, “You should open a restaurant.” I had $3,700 to my name and so I opened a restaurant. I had no idea what I had gotten myself into. Once I opened the restaurant, it was traditional food, and I started to watch people eat, and talk to people about themselves and their food preferences. I started to realize that food has to have a sense of place. \u003c/p>\n\u003cp>Food has to connect people to where there are. I can’t cook food in the same way it’s made in Morocco. Food connects people to their past. They want to taste the stew that their great grandma made. It’s not Facebook or Twitter that connects us, it’s through memories and through food. It's how we stay connected to people and the past. Here in America it’s always “What’s new?” and “What are the trends?” People are always looking into the future here. I was stuck because the way I was cooking was in the past. But the way people are here is that they look into the future, looking at the ingredients. Food here is a religion, a way of life... where is that carrot and chicken from? There’s an obsession here. I had to change the way I was thinking about food. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "North America's Largest Night Market? It's in Richmond (B.C. that is)",
"title": "North America's Largest Night Market? It's in Richmond (B.C. that is)",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bbq-squid-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bbq-squid-collage.jpg\" alt=\"bbq squid collage\" title=\"bbq squid collage\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-49302\">\u003c/a>\u003c/p>\n\u003cp>Slithery, sauced BBQ squid tentacles; spiral, spicy potato curlicues or icy mango cubes, sprinkled with bits of chewy grass jelly. What better way to enjoy these street food treats than among a throng of thousands of fellow snackers on a clear summer night at North America's largest Night Market in \u003ca href=\"http://en.wikipedia.org/wiki/Richmond,_British_Columbia\">Richmond, British Columbia\u003c/a>, Canada? Richmond, a city on the outskirts of Vancouver, boasts a population of 60% immigrants -- the highest percentage of any city in North America. And fully half of Richmond residents identify as Chinese. These numbers seem to hint at good things to sample at their famous night market. \u003ca href=\"http://en.wikipedia.org/wiki/Night_market\">Asian night markets\u003c/a> are common in Taiwan, Malaysia, Singapore, Hong Kong, Thailand and Indonesia, to mention only a few spots. Richmond, B.C. actually has 2 competing night markets: the one I visited \u003ca href=\"http://richmondnightmarket.com/\">near the casino\u003c/a> and \"\u003ca href=\"http://www.summernightmarket.com/main/default.asp\">The Summer Night Market\u003c/a>.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/welcome-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/welcome-collage.jpg\" alt=\"welcome collage\" title=\"welcome collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-49305\">\u003c/a>\u003c/p>\n\u003cp>This market is open weekend evenings from May 18 - October 8 and estimates 30,000 visitors a night. If you think that sounds like instant crowded chaos, you need to understand that Canada is the \u003ca href=\"http://www.canadafreepress.com/index.php/article/25958\">capital of politeness\u003c/a>. People hold doors open for you and apologize for things that aren’t even their fault. Even the buses display a SORRY sign when they are not in service. The crowd was friendly, civilized and cooperative. And given the overwhelming food choices, fellow-tasters understood there is no way to try everything. Many generously let me photograph their meals, for vicarious eating pleasure.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/hurricane-potatoes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/hurricane-potatoes.jpg\" alt=\"hurricane potatoes\" title=\"hurricane potatoes\" width=\"400\" height=\"507\" class=\"alignnone size-full wp-image-49308\">\u003c/a>\u003cbr>\n\u003cem>Hurricane potatoes\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Hurricane potatoes\" are a Night Market classic, offered by several vendors in various flavors from jalapeno to chocolate marshmallow. These are from a stand called \"Rotato\" which made me laugh with a large poster illustrating alternative uses for their twirly fried potatoes on a stick (e.g., microphone, light saber, fencing sword or robot antlers).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Photo-by-Michael-KalusFlickr.com_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Photo-by-Michael-KalusFlickr.com_.jpg\" alt=\"Richmond Nightmarket 2012. Photo by Michael Kalus: Flickr.com\" title=\"Richmond Nightmarket 2012. Photo by Michael Kalus: Flickr.com\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49306\">\u003c/a>\u003cbr>\n\u003cem>Richmond Night Market. Photo by \u003ca href=\"http://www.flickr.com/photos/darkness/7332934668/\">Michael Kalus: Flickr.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>On my visit on a September Saturday night, I explored the food fairyland with a bunch of Canadian relatives. After a short but non-stressful wait in an orderly line my cousin commented, \"Canadians love lines\" and we entered the market aisles, awash with smells and sounds of sizzling, grilling and chomping. But how to choose? We shared a lot. Divide and conquer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/takoyaki-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/takoyaki-Collage.jpg\" alt=\"takoyaki Collage\" title=\"takoyaki Collage\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-49310\">\u003c/a>\u003c/p>\n\u003cp>One of my favorite finds were fish balls, called Takoyaki. These Japanese treats are traditionally made with octopus (tako) in a battered globe with a delightfully creamy center, but we also tried variations with shrimp, scallop and vegetable, topped with sweet brown sauce, Kewpie mayo and shavings of dried bonito. All were scrumptious.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/buckwheat-noodles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/buckwheat-noodles.jpg\" alt=\"buckwheat noodles\" title=\"buckwheat noodles\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49312\">\u003c/a>\u003c/p>\n\u003cp>Another tasty snack was also a Japanese dish: buckwheat noodles with a choice of many toppings from a stand called Soba San. They came in three different sizes with more choices of add-ons the larger the dish. When my daughter and I decided to share a small one we couldn't agree on two toppings and so the sweet man gave us seaweed, kimchi and shrimp -- all for the regular price. I told you these Canadians are nice!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bubble-waffle-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bubble-waffle-Collage.jpg\" alt=\"bubble waffle Collage\" title=\"bubble waffle Collage\" width=\"560\" height=\"275\" class=\"alignnone size-full wp-image-49313\">\u003c/a>\u003c/p>\n\u003cp>Bubble egg waffles and a taro bubble tea made a pleasant first dessert, but I was craving something mango.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/mango-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/mango-collage.jpg\" alt=\"mango collage\" title=\"mango collage\" width=\"560\" height=\"357\" class=\"alignnone size-full wp-image-49314\">\u003c/a>\u003c/p>\n\u003cp>Bingo! Boy, did that icy mango slush with bobba balls and chewy grass jelly hit the spot!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Filipino-foods.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Filipino-foods.jpg\" alt=\"Filipino foods\" title=\"Filipino foods\" width=\"560\" height=\"402\" class=\"alignnone size-full wp-image-49317\">\u003c/a>\u003c/p>\n\u003cp>On our amble through the market, we passed lines of patrons at stands selling Indonesian steamed dumplings, Chinese BBQ chicken knees and gizzards, Japanese Rice burgers, Korean BBQ meat skewers, filament-like dragon beard candy, and Filipino favorites. I did notice one lonely German Bratwurst stand.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>With 400 vendors, I know I couldn't possibly taste or photograph everything, so all I can say is:\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sorry-bus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sorry-bus.jpg\" alt=\"sorry bus\" title=\"sorry bus\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49315\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "From slithery BBQ squid tentacles to icy mango slushies, 400 vendors and 30,000 visitors a night make the Annual Night Market in Richmond, B.C., Canada is the largest in North America. Enjoy a dizzying array of Asian street food snacks amid a typically-polite Canadian throng.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bbq-squid-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bbq-squid-collage.jpg\" alt=\"bbq squid collage\" title=\"bbq squid collage\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-49302\">\u003c/a>\u003c/p>\n\u003cp>Slithery, sauced BBQ squid tentacles; spiral, spicy potato curlicues or icy mango cubes, sprinkled with bits of chewy grass jelly. What better way to enjoy these street food treats than among a throng of thousands of fellow snackers on a clear summer night at North America's largest Night Market in \u003ca href=\"http://en.wikipedia.org/wiki/Richmond,_British_Columbia\">Richmond, British Columbia\u003c/a>, Canada? Richmond, a city on the outskirts of Vancouver, boasts a population of 60% immigrants -- the highest percentage of any city in North America. And fully half of Richmond residents identify as Chinese. These numbers seem to hint at good things to sample at their famous night market. \u003ca href=\"http://en.wikipedia.org/wiki/Night_market\">Asian night markets\u003c/a> are common in Taiwan, Malaysia, Singapore, Hong Kong, Thailand and Indonesia, to mention only a few spots. Richmond, B.C. actually has 2 competing night markets: the one I visited \u003ca href=\"http://richmondnightmarket.com/\">near the casino\u003c/a> and \"\u003ca href=\"http://www.summernightmarket.com/main/default.asp\">The Summer Night Market\u003c/a>.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/welcome-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/welcome-collage.jpg\" alt=\"welcome collage\" title=\"welcome collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-49305\">\u003c/a>\u003c/p>\n\u003cp>This market is open weekend evenings from May 18 - October 8 and estimates 30,000 visitors a night. If you think that sounds like instant crowded chaos, you need to understand that Canada is the \u003ca href=\"http://www.canadafreepress.com/index.php/article/25958\">capital of politeness\u003c/a>. People hold doors open for you and apologize for things that aren’t even their fault. Even the buses display a SORRY sign when they are not in service. The crowd was friendly, civilized and cooperative. And given the overwhelming food choices, fellow-tasters understood there is no way to try everything. Many generously let me photograph their meals, for vicarious eating pleasure.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/hurricane-potatoes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/hurricane-potatoes.jpg\" alt=\"hurricane potatoes\" title=\"hurricane potatoes\" width=\"400\" height=\"507\" class=\"alignnone size-full wp-image-49308\">\u003c/a>\u003cbr>\n\u003cem>Hurricane potatoes\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Hurricane potatoes\" are a Night Market classic, offered by several vendors in various flavors from jalapeno to chocolate marshmallow. These are from a stand called \"Rotato\" which made me laugh with a large poster illustrating alternative uses for their twirly fried potatoes on a stick (e.g., microphone, light saber, fencing sword or robot antlers).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Photo-by-Michael-KalusFlickr.com_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Photo-by-Michael-KalusFlickr.com_.jpg\" alt=\"Richmond Nightmarket 2012. Photo by Michael Kalus: Flickr.com\" title=\"Richmond Nightmarket 2012. Photo by Michael Kalus: Flickr.com\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49306\">\u003c/a>\u003cbr>\n\u003cem>Richmond Night Market. Photo by \u003ca href=\"http://www.flickr.com/photos/darkness/7332934668/\">Michael Kalus: Flickr.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>On my visit on a September Saturday night, I explored the food fairyland with a bunch of Canadian relatives. After a short but non-stressful wait in an orderly line my cousin commented, \"Canadians love lines\" and we entered the market aisles, awash with smells and sounds of sizzling, grilling and chomping. But how to choose? We shared a lot. Divide and conquer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/takoyaki-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/takoyaki-Collage.jpg\" alt=\"takoyaki Collage\" title=\"takoyaki Collage\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-49310\">\u003c/a>\u003c/p>\n\u003cp>One of my favorite finds were fish balls, called Takoyaki. These Japanese treats are traditionally made with octopus (tako) in a battered globe with a delightfully creamy center, but we also tried variations with shrimp, scallop and vegetable, topped with sweet brown sauce, Kewpie mayo and shavings of dried bonito. All were scrumptious.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/buckwheat-noodles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/buckwheat-noodles.jpg\" alt=\"buckwheat noodles\" title=\"buckwheat noodles\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49312\">\u003c/a>\u003c/p>\n\u003cp>Another tasty snack was also a Japanese dish: buckwheat noodles with a choice of many toppings from a stand called Soba San. They came in three different sizes with more choices of add-ons the larger the dish. When my daughter and I decided to share a small one we couldn't agree on two toppings and so the sweet man gave us seaweed, kimchi and shrimp -- all for the regular price. I told you these Canadians are nice!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bubble-waffle-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/bubble-waffle-Collage.jpg\" alt=\"bubble waffle Collage\" title=\"bubble waffle Collage\" width=\"560\" height=\"275\" class=\"alignnone size-full wp-image-49313\">\u003c/a>\u003c/p>\n\u003cp>Bubble egg waffles and a taro bubble tea made a pleasant first dessert, but I was craving something mango.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/mango-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/mango-collage.jpg\" alt=\"mango collage\" title=\"mango collage\" width=\"560\" height=\"357\" class=\"alignnone size-full wp-image-49314\">\u003c/a>\u003c/p>\n\u003cp>Bingo! Boy, did that icy mango slush with bobba balls and chewy grass jelly hit the spot!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Filipino-foods.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Filipino-foods.jpg\" alt=\"Filipino foods\" title=\"Filipino foods\" width=\"560\" height=\"402\" class=\"alignnone size-full wp-image-49317\">\u003c/a>\u003c/p>\n\u003cp>On our amble through the market, we passed lines of patrons at stands selling Indonesian steamed dumplings, Chinese BBQ chicken knees and gizzards, Japanese Rice burgers, Korean BBQ meat skewers, filament-like dragon beard candy, and Filipino favorites. I did notice one lonely German Bratwurst stand.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>With 400 vendors, I know I couldn't possibly taste or photograph everything, so all I can say is:\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sorry-bus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/sorry-bus.jpg\" alt=\"sorry bus\" title=\"sorry bus\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49315\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gifting an Epic Dinner in the Desert at Burning Man",
"title": "Gifting an Epic Dinner in the Desert at Burning Man",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/kristenlanum/6151903784/in/photostream/\">\u003cimg class=\"alignnone size-full wp-image-48412\" title=\"Stilt walkers approaching Black Rock French Quarter at Burning Man 2011. Photo: Kristen Lanum\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-quarter-kristenlanum5601.jpg\" alt=\"Stilt walkers approaching Black Rock French Quarter at Burning Man 2011. Photo: Kristen Lanum\" width=\"560\" height=\"220\">\u003c/a>\u003cbr>\n\u003cem>Stilt walkers approaching Black Rock French Quarter at Burning Man 2011. Photo: \u003ca href=\"http://www.flickr.com/photos/kristenlanum/6151903784/in/photostream/\">Kristen Lanum\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Listen to the KQEDNews radio version of this story. Brownie points if you can identify the music under the scorpion car bit!\u003cbr>\n [audio src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/BurningManLoca5l.mp3\"] \u003c/p>\n\u003cp>In just a few days, Black Rock City will rise from the baked earth in northern Nevada: the arrival point of a mass exodus from all over the world.\u003c/p>\n\u003cp>\u003ca href=\"http://www.burningman.com/whatisburningman/about_burningman/faq_what_is.html\">Burning Man\u003c/a> draws in all sorts of art installations designed to astound and delight. But for foodies, one of the top attractions is surely the \u003ca href=\"https://www.facebook.com/blackrockfrenchquarter/info\">Black Rock French Quarter\u003c/a>. There is a cocktail lounge, supper club, bakery, coffee roaster, gumbo cookery, beer brewery, and wine cellar.\u003c/p>\n\u003cp>“The first word that comes to mind is romance,” says Ari Schindler, the originator of the concept. Only two years in, he leads a gourmet army of some 300 people.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/opensigns1000.jpg\">\u003cimg class=\"alignnone size-full wp-image-48414\" title=\"Black Rock City French Quarter open signs. Photo: Blaine Ohigashi\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/opensigns560.jpg\" alt=\"Black Rock City French Quarter open signs. Photo: Blaine Ohigashi\" width=\"560\" height=\"372\">\u003c/a>\u003cbr>\n\u003cem>All signs are the Black Rock French Quarter will be open for sharing of gustatory delight when Burning Man 2012 begins on August 27. Photo: Blaine Ohigashi\u003c/em>\u003c/p>\n\u003cp>A few weeks ago in Sunland, north of Los Angeles, we caught up with about a dozen people constructing something akin to the Hollywood back lots of old -- a virtual neighborhood reminiscent of New Orleans. But these are bartenders and preschool administrators, preparing this New Orleans for easy shipping and assembly. Because what comes in to Burning Man must leave the way it came.\u003c/p>\n\u003cp>On “the playa” as festival goers like to call the place, no money changes hands, except for ice and coffee at Center Camp.\u003c/p>\n\u003cp>But this year, French Quarter organizers want to thank about 40 core volunteers in a big way, with a big dinner on August 29. Candi Achenbach, packing up silverware, explains the dinner “will be a gift to the leaders and the movers and the shakers that actually made the French Quarter and all of these other camps in our village happen.”\u003c/p>\n\u003cp>Naturally, the meal will take place in an art car built by Kirk Jellum and Kristen Ulmer at \u003ca href=\"http://mantisentertainment.com/\">Mantis Entertainment\u003c/a>. Shaped like a giant emperor scorpion, the car is set atop a boom truck. Hydraulic points make the limbs move and there's a seven gun flame thrower on the tail.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Scorpionf.jpg\">\u003cimg class=\"alignnone size-full wp-image-48405\" title=\"Scorpion art car where the dinner will take place. Photo: Mantis Entertainment\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Scorpionf.jpg\" alt=\"Scorpion art car where the dinner will take place. Photo: Mantis Entertainment\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>The venue for the \"thank you\" dinner. Fortunately for the chef -- and the servers -- this beast will not be moving during the course of the meal. Photo: Mantis Entertainment\u003c/em>\u003c/p>\n\u003cp>Achenbach’s eyes light up as she says “We’re going to put tables and elegant dinnerware on it and escort our guests on, and serve them what is looking like probably the most fantastical 12-course gourmet meal.”\u003c/p>\n\u003cp>It’s a given the dessert course will feature liquid nitrogen ice cream made on site, but beyond that, the menu is an open set of questions for the chef, Chris Prince, to answer.\u003c/p>\n\u003cp>At an undisclosed kitchen in San Francisco he muses, “One of the things that I think would be a lot of fun to do is to play on the theme of fire. That’s one of the central themes of Burning Man. You know, starting out with kindling, sparks, working your way up to fire and smoke, and then ending with embers and ash.”\u003c/p>\n\u003cp>Think red braised pork belly, “with Chinese long beans that have been cooked with fermented soy beans and chili sauce.”\u003c/p>\n\u003cp>Think white gazpacho “with a smoky element.”\u003c/p>\n\u003cp>Of course, at least one of the dishes \u003cem>has\u003c/em> to include date sugar -- a playful nod to playa sand -- “So you get that sweetness, that powdery texture, but also the flavor of dates.”\u003c/p>\n\u003cp>The cocktail pairings follow in a similar vein: a Wasabi Cucumber Gimlet, for instance -- and a Russian Caravan, with smoked tea, honey and bourbon.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wasabi-cucumber-gimlet-chris-prince-final.jpg\">\u003cimg class=\"alignnone size-full wp-image-48406\" title=\"Wasabi Cucumber Gimlet. Photo: Chris Prince\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wasabi-cucumber-gimlet-chris-prince-final.jpg\" alt=\"Wasabi Cucumber Gimlet. Photo: Chris Prince\" width=\"400\">\u003c/a>\u003cbr>\n\u003cem>The Wasabi Cucumber Gimlet. Photo: Chris Prince\u003c/em>\u003c/p>\n\u003cp>Here’s one of his recipes.\u003c/p>\n\u003cp>\u003cstrong>Wasabi Cucumber Gimlet\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 oz gin\u003c/li>\n\u003cli>3/4 oz cucumber juice (see below)\u003c/li>\n\u003cli>1/4 oz lime juice\u003c/li>\n\u003cli>1/2 oz wasabi simple syrup (see below)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Shake all ingredients together and strain into a cocktail glass containing ice. Rub one or two thin slices of cucumber around the rim, then drop them into the glass.\u003c/li>\n\u003cli>For cucumber juice, puree a cucumber and press through a fine mesh sieve.\u003c/li>\n\u003cli>For wasabi simple syrup, combine 1/2 cup water, 1/2 cup granulated sugar, and 2 tsp wasabi powder. Shake and allow to set at least 4 hours before using.\u003c/li>\n\u003c/ul>\n\u003cp>Prince was the lead software engineer on Google Voice. He left a year ago to pursue other passions, including \u003ca href=\"http://www.lazybearsf.com/\">Lazy Bear\u003c/a>, an underground restaurant in San Francisco. He’s the kind of guy who relishes a logistical challenge. That said, the scorpion will NOT actually be moving during the course of the meal.\u003c/p>\n\u003cp>“I think we’re close enough to the impossible level that we don’t need it to be any more challenging,” Prince says.\u003c/p>\n\u003cp>However, the scorpion will be parked at some distance from the makeshift kitchen where the meal will be prepared. And the \u003ca href=\"http://blog.burningman.com/2012/08/playa-tips/its-a-dusty-one-folks/\">forecast calls for dust storms\u003c/a> -- for which Burning Man organizers recommend goggles, bandanas and baby wipes. The playa demands \u003ca href=\"http://www.burningman.com/whatisburningman/about_burningman/principles.html\">radical self-reliance\u003c/a> from those who dare to tread on its hot sands.\u003c/p>\n\u003cp>Prince’s right hand man in this endeavor will be his colleague at Lazy Bear, founding chef David Barzelay. “Chris and I have both done a fair bit of camping independently,” he says, “but I’ve certainly never tried to put on any kind of opulent meal in a camping situation.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/DaveandChris1000.jpg\">\u003cimg class=\"alignnone size-full wp-image-48428\" title=\"David Barzelay and Chris Prince of Lazy Bear\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/DaveandChris1000.jpg\" alt=\"David Barzelay and Chris Prince of Lazy Bear\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>David Barzelay and Chris Prince of Lazy Bear, an underground restaurant in San Francisco, signed up to deliver a multi-course \"thank you\" dinner to key volunteers with the Black Rock French Quarter. Photo: KQED/Rachael Myrow\u003cbr>\n\u003c/em>\u003cbr>\nThere \u003cem>will\u003c/em> be refrigeration, but the men intend to sidestep dishes that depend on urban niceties like boiling water or, say, a perfectly calibrated oven. Barzelay says “I think the tougher parts are going to be when we show up and somebody told us we had electricity and we don’t have electricity. Or when they told us we have a stove and they broke the stove getting off the truck. Things like that.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Just the same, Prince and Barzelay are in a state of anticipatory excitement to join the masses headed east -- slathered in sunscreen, lugging gallons of water with them -- ready to look with wide-eyed wonder upon the collective creative work of thousands of people. This will be their \u003ca href=\"http://burningman.com/first_timers/\">first Burning Man\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>Prince muses: “The scope of these things, for them to be carried to the middle of the desert, constructed in a small area over the course of a week, and then taken down, \u003ca href=\"http://survival.burningman.com/leave-no-trace/prepare-to-leave-no-trace/#.UDVWzKAbDAk\">leaving no trace\u003c/a> behind. That’s pretty magical to me.”\u003c/p>\u003c/blockquote>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/kristenlanum/6151903784/in/photostream/\">\u003cimg class=\"alignnone size-full wp-image-48412\" title=\"Stilt walkers approaching Black Rock French Quarter at Burning Man 2011. Photo: Kristen Lanum\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-quarter-kristenlanum5601.jpg\" alt=\"Stilt walkers approaching Black Rock French Quarter at Burning Man 2011. Photo: Kristen Lanum\" width=\"560\" height=\"220\">\u003c/a>\u003cbr>\n\u003cem>Stilt walkers approaching Black Rock French Quarter at Burning Man 2011. Photo: \u003ca href=\"http://www.flickr.com/photos/kristenlanum/6151903784/in/photostream/\">Kristen Lanum\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Listen to the KQEDNews radio version of this story. Brownie points if you can identify the music under the scorpion car bit!\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/opensigns1000.jpg\">\u003cimg class=\"alignnone size-full wp-image-48414\" title=\"Black Rock City French Quarter open signs. Photo: Blaine Ohigashi\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/opensigns560.jpg\" alt=\"Black Rock City French Quarter open signs. Photo: Blaine Ohigashi\" width=\"560\" height=\"372\">\u003c/a>\u003cbr>\n\u003cem>All signs are the Black Rock French Quarter will be open for sharing of gustatory delight when Burning Man 2012 begins on August 27. Photo: Blaine Ohigashi\u003c/em>\u003c/p>\n\u003cp>A few weeks ago in Sunland, north of Los Angeles, we caught up with about a dozen people constructing something akin to the Hollywood back lots of old -- a virtual neighborhood reminiscent of New Orleans. But these are bartenders and preschool administrators, preparing this New Orleans for easy shipping and assembly. Because what comes in to Burning Man must leave the way it came.\u003c/p>\n\u003cp>On “the playa” as festival goers like to call the place, no money changes hands, except for ice and coffee at Center Camp.\u003c/p>\n\u003cp>But this year, French Quarter organizers want to thank about 40 core volunteers in a big way, with a big dinner on August 29. Candi Achenbach, packing up silverware, explains the dinner “will be a gift to the leaders and the movers and the shakers that actually made the French Quarter and all of these other camps in our village happen.”\u003c/p>\n\u003cp>Naturally, the meal will take place in an art car built by Kirk Jellum and Kristen Ulmer at \u003ca href=\"http://mantisentertainment.com/\">Mantis Entertainment\u003c/a>. Shaped like a giant emperor scorpion, the car is set atop a boom truck. Hydraulic points make the limbs move and there's a seven gun flame thrower on the tail.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Scorpionf.jpg\">\u003cimg class=\"alignnone size-full wp-image-48405\" title=\"Scorpion art car where the dinner will take place. Photo: Mantis Entertainment\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Scorpionf.jpg\" alt=\"Scorpion art car where the dinner will take place. Photo: Mantis Entertainment\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>The venue for the \"thank you\" dinner. Fortunately for the chef -- and the servers -- this beast will not be moving during the course of the meal. Photo: Mantis Entertainment\u003c/em>\u003c/p>\n\u003cp>Achenbach’s eyes light up as she says “We’re going to put tables and elegant dinnerware on it and escort our guests on, and serve them what is looking like probably the most fantastical 12-course gourmet meal.”\u003c/p>\n\u003cp>It’s a given the dessert course will feature liquid nitrogen ice cream made on site, but beyond that, the menu is an open set of questions for the chef, Chris Prince, to answer.\u003c/p>\n\u003cp>At an undisclosed kitchen in San Francisco he muses, “One of the things that I think would be a lot of fun to do is to play on the theme of fire. That’s one of the central themes of Burning Man. You know, starting out with kindling, sparks, working your way up to fire and smoke, and then ending with embers and ash.”\u003c/p>\n\u003cp>Think red braised pork belly, “with Chinese long beans that have been cooked with fermented soy beans and chili sauce.”\u003c/p>\n\u003cp>Think white gazpacho “with a smoky element.”\u003c/p>\n\u003cp>Of course, at least one of the dishes \u003cem>has\u003c/em> to include date sugar -- a playful nod to playa sand -- “So you get that sweetness, that powdery texture, but also the flavor of dates.”\u003c/p>\n\u003cp>The cocktail pairings follow in a similar vein: a Wasabi Cucumber Gimlet, for instance -- and a Russian Caravan, with smoked tea, honey and bourbon.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wasabi-cucumber-gimlet-chris-prince-final.jpg\">\u003cimg class=\"alignnone size-full wp-image-48406\" title=\"Wasabi Cucumber Gimlet. Photo: Chris Prince\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wasabi-cucumber-gimlet-chris-prince-final.jpg\" alt=\"Wasabi Cucumber Gimlet. Photo: Chris Prince\" width=\"400\">\u003c/a>\u003cbr>\n\u003cem>The Wasabi Cucumber Gimlet. Photo: Chris Prince\u003c/em>\u003c/p>\n\u003cp>Here’s one of his recipes.\u003c/p>\n\u003cp>\u003cstrong>Wasabi Cucumber Gimlet\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 oz gin\u003c/li>\n\u003cli>3/4 oz cucumber juice (see below)\u003c/li>\n\u003cli>1/4 oz lime juice\u003c/li>\n\u003cli>1/2 oz wasabi simple syrup (see below)\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Shake all ingredients together and strain into a cocktail glass containing ice. Rub one or two thin slices of cucumber around the rim, then drop them into the glass.\u003c/li>\n\u003cli>For cucumber juice, puree a cucumber and press through a fine mesh sieve.\u003c/li>\n\u003cli>For wasabi simple syrup, combine 1/2 cup water, 1/2 cup granulated sugar, and 2 tsp wasabi powder. Shake and allow to set at least 4 hours before using.\u003c/li>\n\u003c/ul>\n\u003cp>Prince was the lead software engineer on Google Voice. He left a year ago to pursue other passions, including \u003ca href=\"http://www.lazybearsf.com/\">Lazy Bear\u003c/a>, an underground restaurant in San Francisco. He’s the kind of guy who relishes a logistical challenge. That said, the scorpion will NOT actually be moving during the course of the meal.\u003c/p>\n\u003cp>“I think we’re close enough to the impossible level that we don’t need it to be any more challenging,” Prince says.\u003c/p>\n\u003cp>However, the scorpion will be parked at some distance from the makeshift kitchen where the meal will be prepared. And the \u003ca href=\"http://blog.burningman.com/2012/08/playa-tips/its-a-dusty-one-folks/\">forecast calls for dust storms\u003c/a> -- for which Burning Man organizers recommend goggles, bandanas and baby wipes. The playa demands \u003ca href=\"http://www.burningman.com/whatisburningman/about_burningman/principles.html\">radical self-reliance\u003c/a> from those who dare to tread on its hot sands.\u003c/p>\n\u003cp>Prince’s right hand man in this endeavor will be his colleague at Lazy Bear, founding chef David Barzelay. “Chris and I have both done a fair bit of camping independently,” he says, “but I’ve certainly never tried to put on any kind of opulent meal in a camping situation.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/DaveandChris1000.jpg\">\u003cimg class=\"alignnone size-full wp-image-48428\" title=\"David Barzelay and Chris Prince of Lazy Bear\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/DaveandChris1000.jpg\" alt=\"David Barzelay and Chris Prince of Lazy Bear\" width=\"560\">\u003c/a>\u003cbr>\n\u003cem>David Barzelay and Chris Prince of Lazy Bear, an underground restaurant in San Francisco, signed up to deliver a multi-course \"thank you\" dinner to key volunteers with the Black Rock French Quarter. Photo: KQED/Rachael Myrow\u003cbr>\n\u003c/em>\u003cbr>\nThere \u003cem>will\u003c/em> be refrigeration, but the men intend to sidestep dishes that depend on urban niceties like boiling water or, say, a perfectly calibrated oven. Barzelay says “I think the tougher parts are going to be when we show up and somebody told us we had electricity and we don’t have electricity. Or when they told us we have a stove and they broke the stove getting off the truck. Things like that.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just the same, Prince and Barzelay are in a state of anticipatory excitement to join the masses headed east -- slathered in sunscreen, lugging gallons of water with them -- ready to look with wide-eyed wonder upon the collective creative work of thousands of people. This will be their \u003ca href=\"http://burningman.com/first_timers/\">first Burning Man\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>Prince muses: “The scope of these things, for them to be carried to the middle of the desert, constructed in a small area over the course of a week, and then taken down, \u003ca href=\"http://survival.burningman.com/leave-no-trace/prepare-to-leave-no-trace/#.UDVWzKAbDAk\">leaving no trace\u003c/a> behind. That’s pretty magical to me.”\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Perennial-Plate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Perennial-Plate560.jpg\" alt=\"The Perennial Plate is going around the world!\" title=\"The Perennial Plate is going around the world!\" width=\"560\" height=\"351\" class=\"alignnone size-full wp-image-47565\">\u003c/a>\u003c/p>\n\u003cp>I'm very excited to announce the best job that I will probably ever have. \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, the online weekly documentary series about sustainable and adventurous eating is going around the world! We are partnering with \u003ca href=\"http://www.intrepidtravel.com/\">Intrepid Travel\u003c/a>, the responsible, experiential travel company for a series of international episodes that will explore the wonders, complexities and stories behind an ever more connected global food system. We're announcing the series in a slightly different fashion, with a two-minute cartoon, capturing the history and future of our web series.\u003c/p>\n\u003cp>The international episodes will begin in October 2012, with Japan and China followed by travel through India, Sri Lanka, Spain, Morocco, Italy, Turkey, Argentina, Brazil, South Africa and Ethiopia. The series will stretch over a period of a year-and-a-half, showcasing the people, practices and communities that support, and are inspiring, sustainable eating around the world. Please watch the video, and join us on the adventure, we'll be posting travel updates and pictures from the world on \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a> website.\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/47399155\" width=\"560\" height=\"315\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Perennial-Plate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Perennial-Plate560.jpg\" alt=\"The Perennial Plate is going around the world!\" title=\"The Perennial Plate is going around the world!\" width=\"560\" height=\"351\" class=\"alignnone size-full wp-image-47565\">\u003c/a>\u003c/p>\n\u003cp>I'm very excited to announce the best job that I will probably ever have. \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, the online weekly documentary series about sustainable and adventurous eating is going around the world! We are partnering with \u003ca href=\"http://www.intrepidtravel.com/\">Intrepid Travel\u003c/a>, the responsible, experiential travel company for a series of international episodes that will explore the wonders, complexities and stories behind an ever more connected global food system. We're announcing the series in a slightly different fashion, with a two-minute cartoon, capturing the history and future of our web series.\u003c/p>\n\u003cp>The international episodes will begin in October 2012, with Japan and China followed by travel through India, Sri Lanka, Spain, Morocco, Italy, Turkey, Argentina, Brazil, South Africa and Ethiopia. The series will stretch over a period of a year-and-a-half, showcasing the people, practices and communities that support, and are inspiring, sustainable eating around the world. Please watch the video, and join us on the adventure, we'll be posting travel updates and pictures from the world on \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a> website.\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/47399155\" width=\"560\" height=\"315\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Tropical Nostalgia: The Luau at the Tonga Room & Hurricane Bar",
"title": "Tropical Nostalgia: The Luau at the Tonga Room & Hurricane Bar",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560a.jpg\" alt=\"Hula Dancers and live music at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" title=\"Hula Dancers and live music at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46218\">\u003c/a>\u003cbr>\n\u003cem>Hula Dancers and live music at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>The great thing about returning home to the San Francisco Bay area after a summer vacation, is not just that you’re returning to a great place, but it’s possible to stretch out the spirit of the trip through food. When I returned from Italy one summer, I assuaged my hunger at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php/\">Ferry Plaza Farmers' Market\u003c/a> with fresh figs and a porchetta sandwich. After coming back from India last summer, the pangs I felt for masala dosa were easily mollified at \u003ca href=\"http://dosasf.com/\">Dosa\u003c/a>. And this summer, I went to Hawaii for the first time, to the island of Maui for a week’s worth of warm tropical waters, star filled skies, Mai-Tais at sunset, and fresh seafood and kalua pork. So what to do upon returning to San Francisco to cure these post island blues? I headed to the luau at the \u003ca href=\"http://www.tongaroom.com/548/tonga-room-and-hurricane-bar-summer-luau\">Fairmont Hotel's Tonga Room & Hurricane Bar\u003c/a>. \u003c/p>\n\u003cp>Admittedly, I did not go to a luau in Hawaii, as these looked like resort affairs that sat 700 people, which never bodes well for the food quality. However, there is a subtle yet important difference between touristy and kitsch. The Fairmont's \u003ca href=\"http://www.tongaroom.com/\">Tonga Room & Hurricane Bar\u003c/a> is a sort of surreal, Hollywood re-imagines Polynesia, and then tucks it into the basement of a luxury hotel in San Francisco. Which, in fact, it is. This room had once been The Terrace Room, site of a 75-foot indoor swimming pool built in 1929, where Olympic swimmers trained and Hollywood stars like Ronald Reagan and Helen Hayes swam laps. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560c-pool.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560c-pool.jpg\" alt=\"The floating boat on the lagoon in the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" title=\"The floating boat on the lagoon in the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-46215\">\u003c/a>\u003cbr>\n\u003cem>The floating boat on the \"lagoon\" in the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>Following World War II, when American soldiers returned from the South Pacific sporting tattoos and carrying carved totems and crafts, Polynesia became romantic, exotic, and the scowling totems of far off gods a little menacing, yet somehow sexy. And so tiki bars entered their golden era. In 1945, The Fairmont San Francisco hired Mel Melvin, a set director from Metro Goldwyn Mayer to lead the transformation of the Terrace Plunge into the Tonga Room. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Arriving at the Tonga Room, I was greeted with a synthetic lei, and then stepped into a huge, dark room sparkling with strands of multicolored lights, walls covered in tribal patterns, and in the middle of a swimming-pool-turned lagoon, a small boat sporting a deejay traveled back and forth. There were even sporadic tropical thunderstorms, complete with thunder and lightening. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-cocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-cocktail.jpg\" alt=\"Tropical cocktails at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" title=\"Tropical cocktails at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-46216\">\u003c/a>\u003cbr>\n\u003cem>Tropical cocktails at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>I met three friends there—two of them, having lived in Hawaii before, claimed it was their favorite bar in San Francisco. They were shocked I had never been to the Tonga Room. But for me, it was missing the magical elements of Hawaii. The warm breeze that wraps around you, the rainbows that appear just past the sugar cane field after a flash rain, the galaxies of stars, impossibly bright in the dark sky—in fact, the room actually made me sadder. So I had a Mai Tai. Rum is always a good drink for vacation nostalgia—mixed with a little fruit juice, it’s an instant taste of tropical. While it wasn’t made from Maui gold pineapple and Haleakala Rum, it wasn’t bad. And the little umbrella cheered me up. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-pig.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-pig.jpg\" alt=\"Slicing pork for the luau. Photo: Marla Aufmuth\" title=\"Slicing pork for the luau. Photo: Marla Aufmuth\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-46217\">\u003c/a>\u003cbr>\n\u003cem>Slicing pork for the luau. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>I’ve never been to a luau before, but I knew it involved pork. Many of the restaurants in Hawaii served “kalua” pork, which traditionally is a whole pig, slow roasted in an underground pit. Lo and behold, I rounded a corner and there was a whole pig--a huge one, with crispy skin, tender flesh, and a little bowl of pineapple chutney next to it. The buffet was Pacific Rim, with curried macaroni salad (which is a staple at plate shops in Hawaii), fried jasmine rice with pineapple, coconut and a bit of SPAM, and lemongrass-fennel crusted basa with yuzu cream. They also had touches of their traditional Chinese menu, like pork buns, spring rolls, and snap pea and oyster mushroom dumplings. I looked around at the tables full of diners—families, young couples, groups of friends, all wearing leis, sipping drinks garnished with pineapple and cherries and I wondered if they had honeymoons in Hawaii, had vacationed in Tahiti, done a tour of duty in the South Pacific, or just wanted to try something new. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560-buffet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560-buffet.jpg\" alt=\"Pacific Rim buffet at the luau. Photo: Marla Aufmuth\" title=\"Pacific Rim buffet at the luau. Photo: Marla Aufmuth\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46253\">\u003c/a>\u003cbr>\n\u003cem>Pacific Rim buffet at the luau. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>A traditional South Pacific band started playing and beautiful hula dancers, hips in harmony, hands and arms swaying a melody, elevated the festive atmosphere. I started to appreciate this experience for what it was, not just try to recapture Hawaii. After all, San Francisco is a Pacific Rim, multicultural city. It’s a place of natural beauty, amazing food, and even a Tonga Room. I was sitting with friends who were talking about the next trip they wanted to take to the islands. But they claimed that they wouldn’t move back. Everyone agreed. Hawaii is a wonderful vacation, but we love living here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560b.jpg\" alt=\"Dancers and band at the Tonga Room. Photo: Marla Aufmuth\" title=\"Dancers and band at the Tonga Room. Photo: Marla Aufmuth\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46219\">\u003c/a>\u003cbr>\n\u003cem>Dancers and band at the Tonga Room. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>The next luau at The Tonga Room & Hurricane Bar is scheduled for October 31. The cost for this one was $55 per person with Happy Hour cocktail prices from 6:00pm to 9:00pm. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tongaroom.com\">The Fairmont Hotel's Tonga Room & Hurricane Bar\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/xjL1\">Map\u003c/a>\u003cbr>\n950 Mason Street\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 772-5278\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nWed - Thu: 5pm-11:30pm\u003cbr>\nFri - Sat: 5pm-12:30am\u003cbr>\nSun: 5pm-11:30pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/tongaroom\">Tonga Room and Hurricane Bar\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/tongaroom\">@TongaRoom\u003c/a>\u003c/p>\n\n",
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"excerpt": "Maria Finn tries to keep the spirit of her Hawaiian vacation alive by attending a luau at the Fairmont Hotel's Tonga Room & Hurricane Bar.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560a.jpg\" alt=\"Hula Dancers and live music at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" title=\"Hula Dancers and live music at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46218\">\u003c/a>\u003cbr>\n\u003cem>Hula Dancers and live music at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>The great thing about returning home to the San Francisco Bay area after a summer vacation, is not just that you’re returning to a great place, but it’s possible to stretch out the spirit of the trip through food. When I returned from Italy one summer, I assuaged my hunger at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php/\">Ferry Plaza Farmers' Market\u003c/a> with fresh figs and a porchetta sandwich. After coming back from India last summer, the pangs I felt for masala dosa were easily mollified at \u003ca href=\"http://dosasf.com/\">Dosa\u003c/a>. And this summer, I went to Hawaii for the first time, to the island of Maui for a week’s worth of warm tropical waters, star filled skies, Mai-Tais at sunset, and fresh seafood and kalua pork. So what to do upon returning to San Francisco to cure these post island blues? I headed to the luau at the \u003ca href=\"http://www.tongaroom.com/548/tonga-room-and-hurricane-bar-summer-luau\">Fairmont Hotel's Tonga Room & Hurricane Bar\u003c/a>. \u003c/p>\n\u003cp>Admittedly, I did not go to a luau in Hawaii, as these looked like resort affairs that sat 700 people, which never bodes well for the food quality. However, there is a subtle yet important difference between touristy and kitsch. The Fairmont's \u003ca href=\"http://www.tongaroom.com/\">Tonga Room & Hurricane Bar\u003c/a> is a sort of surreal, Hollywood re-imagines Polynesia, and then tucks it into the basement of a luxury hotel in San Francisco. Which, in fact, it is. This room had once been The Terrace Room, site of a 75-foot indoor swimming pool built in 1929, where Olympic swimmers trained and Hollywood stars like Ronald Reagan and Helen Hayes swam laps. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560c-pool.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560c-pool.jpg\" alt=\"The floating boat on the lagoon in the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" title=\"The floating boat on the lagoon in the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-46215\">\u003c/a>\u003cbr>\n\u003cem>The floating boat on the \"lagoon\" in the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>Following World War II, when American soldiers returned from the South Pacific sporting tattoos and carrying carved totems and crafts, Polynesia became romantic, exotic, and the scowling totems of far off gods a little menacing, yet somehow sexy. And so tiki bars entered their golden era. In 1945, The Fairmont San Francisco hired Mel Melvin, a set director from Metro Goldwyn Mayer to lead the transformation of the Terrace Plunge into the Tonga Room. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Arriving at the Tonga Room, I was greeted with a synthetic lei, and then stepped into a huge, dark room sparkling with strands of multicolored lights, walls covered in tribal patterns, and in the middle of a swimming-pool-turned lagoon, a small boat sporting a deejay traveled back and forth. There were even sporadic tropical thunderstorms, complete with thunder and lightening. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-cocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-cocktail.jpg\" alt=\"Tropical cocktails at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" title=\"Tropical cocktails at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-46216\">\u003c/a>\u003cbr>\n\u003cem>Tropical cocktails at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>I met three friends there—two of them, having lived in Hawaii before, claimed it was their favorite bar in San Francisco. They were shocked I had never been to the Tonga Room. But for me, it was missing the magical elements of Hawaii. The warm breeze that wraps around you, the rainbows that appear just past the sugar cane field after a flash rain, the galaxies of stars, impossibly bright in the dark sky—in fact, the room actually made me sadder. So I had a Mai Tai. Rum is always a good drink for vacation nostalgia—mixed with a little fruit juice, it’s an instant taste of tropical. While it wasn’t made from Maui gold pineapple and Haleakala Rum, it wasn’t bad. And the little umbrella cheered me up. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-pig.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-pig.jpg\" alt=\"Slicing pork for the luau. Photo: Marla Aufmuth\" title=\"Slicing pork for the luau. Photo: Marla Aufmuth\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-46217\">\u003c/a>\u003cbr>\n\u003cem>Slicing pork for the luau. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>I’ve never been to a luau before, but I knew it involved pork. Many of the restaurants in Hawaii served “kalua” pork, which traditionally is a whole pig, slow roasted in an underground pit. Lo and behold, I rounded a corner and there was a whole pig--a huge one, with crispy skin, tender flesh, and a little bowl of pineapple chutney next to it. The buffet was Pacific Rim, with curried macaroni salad (which is a staple at plate shops in Hawaii), fried jasmine rice with pineapple, coconut and a bit of SPAM, and lemongrass-fennel crusted basa with yuzu cream. They also had touches of their traditional Chinese menu, like pork buns, spring rolls, and snap pea and oyster mushroom dumplings. I looked around at the tables full of diners—families, young couples, groups of friends, all wearing leis, sipping drinks garnished with pineapple and cherries and I wondered if they had honeymoons in Hawaii, had vacationed in Tahiti, done a tour of duty in the South Pacific, or just wanted to try something new. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560-buffet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560-buffet.jpg\" alt=\"Pacific Rim buffet at the luau. Photo: Marla Aufmuth\" title=\"Pacific Rim buffet at the luau. Photo: Marla Aufmuth\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46253\">\u003c/a>\u003cbr>\n\u003cem>Pacific Rim buffet at the luau. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>A traditional South Pacific band started playing and beautiful hula dancers, hips in harmony, hands and arms swaying a melody, elevated the festive atmosphere. I started to appreciate this experience for what it was, not just try to recapture Hawaii. After all, San Francisco is a Pacific Rim, multicultural city. It’s a place of natural beauty, amazing food, and even a Tonga Room. I was sitting with friends who were talking about the next trip they wanted to take to the islands. But they claimed that they wouldn’t move back. Everyone agreed. Hawaii is a wonderful vacation, but we love living here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560b.jpg\" alt=\"Dancers and band at the Tonga Room. Photo: Marla Aufmuth\" title=\"Dancers and band at the Tonga Room. Photo: Marla Aufmuth\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46219\">\u003c/a>\u003cbr>\n\u003cem>Dancers and band at the Tonga Room. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>The next luau at The Tonga Room & Hurricane Bar is scheduled for October 31. The cost for this one was $55 per person with Happy Hour cocktail prices from 6:00pm to 9:00pm. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tongaroom.com\">The Fairmont Hotel's Tonga Room & Hurricane Bar\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/xjL1\">Map\u003c/a>\u003cbr>\n950 Mason Street\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 772-5278\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nWed - Thu: 5pm-11:30pm\u003cbr>\nFri - Sat: 5pm-12:30am\u003cbr>\nSun: 5pm-11:30pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/tongaroom\">Tonga Room and Hurricane Bar\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/tongaroom\">@TongaRoom\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Maui Coffee Farm Tour",
"title": "Maui Coffee Farm Tour",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-67.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-67.jpg\" alt=\"Piliani Kope Farm, House Blend\" title=\"Piliani Kope Farm, House Blend\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45851\">\u003c/a>\u003cbr>\n\u003cem>Piliani Kope Farm, House Blend\u003c/em>\u003c/p>\n\u003cp>If you are a coffee lover, you no doubt have heard of Kona coffee, grown on the Big Island of Hawaii. Well, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/18/maui-top-10-eats/\">Maui\u003c/a> is giving the Big Island a run for its cup o’ Kona. Maui has more than 50 coffee farms and over 500 acres in production. And, as I learned on my last trip, Maui’s coffee is like homegrown \u003cem>aloha\u003c/em> in a cup.\u003c/p>\n\u003cp>To get a taste of both a small coffee estate and a commercial scale farm, Hua and I joined the “West Maui Coffee Tour” offered by \u003ca href=\"http://mauicountryfarmtours.com/tours/\">Maui Country Farm Tours\u003c/a> run by the lovely husband and wife team, \u003cstrong>Marilyn and Ricky Lopes\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-90b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-90b.jpg\" alt=\"Maui Country Farm Tours\" title=\"Maui Country Farm Tours\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45853\">\u003c/a>\u003cbr>\n\u003cem>Marilyn and Ricky Lopes, Maui Country Farm Tours\u003c/em>\u003c/p>\n\u003cp>We met Marilyn and Ricky by the old Banyan Tree in Lahaina (a true sight to behold -- think magical tree in Avatar), and then we were off on our caffeinated adventure. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-70c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-70c.jpg\" alt=\"Piliani Kope Farm\" title=\"Piliani Kope Farm\" width=\"500\" height=\"441\" class=\"aligncenter size-full wp-image-45856\">\u003c/a>\u003cbr>\n\u003cem>Greg and Susy Stille, Piliani Kope Farm\u003c/em>\u003c/p>\n\u003cp>First up was \u003ca href=\"http://www.pilianikopefarm.com/\">Piliani Kope Farm\u003c/a> where we met owners \u003cstrong>Greg and Susy Stille\u003c/strong>. When Greg and Susy retired, they decided to buy a 2-acre piece of land near the historic Launiupoko Gulch. As soon as we arrived, I could see why they decided to settle here. The property is perched 600 feet above sea level flanked by gorgeous ocean views on one side, and majestic mountains and canyons on the other. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-34.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-34.jpg\" alt=\"Piliani Kope coffee orchard\" title=\"Piliani Kope coffee orchard\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45860\">\u003c/a>\u003cbr>\n\u003cem>Overlooking the Piliani Kope coffee orchard\u003c/em>\u003c/p>\n\u003cp>The story goes, while on a hike of the surrounding area, Greg and Susy discovered old coffee trees bearing an heirloom variety coffee bean called \u003cstrong>Kanaka Kope\u003c/strong>. They picked the ripe cherries, pulped them, dried them, and milled them by hand, and began home-roasting them. And so began the adventures of \u003cstrong>Piliani Kope\u003c/strong>… \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-26.jpg\" alt=\"coffee cherry\" title=\"coffee cherry\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45863\">\u003c/a>\u003cbr>\n\u003cem>Kanaka Kope coffee beans (when they ripen and turn red, they’re called “cherries”)\u003c/em>\u003c/p>\n\u003cp>As Greg told us about their story and a bit about the process of coffee farming/roasting, we sampled some of their \u003ca href=\"http://www.pilianikopefarm.com/city-roast/\">City Roast\u003c/a>. It was the perfect thing to start our morning (City Roast and some of the tasty cookies Marilyn brought!). Now, I typically like my coffee with a little cream and sugar, so I was bracing myself for some bitterness and preparing to gulp down the black coffee Greg handed to me, but what a surprise! A house blend of \u003cstrong>Yellow Caturra\u003c/strong>, \u003cstrong>Red Catuai\u003c/strong>, and heirloom \u003cstrong>Kanaka Kope\u003c/strong> (all grown on Maui), the City Roast was just wonderful by itself. I loved it. Lightly roasted (did you know, light roasts have more caffeine than dark roasts?), it was balanced and bright, with a hint of toast and spice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-16.jpg\" alt=\"Coffee beans\" title=\"Coffee beans \" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45865\">\u003c/a>\u003cbr>\n\u003cem>Coffee beans at different stages of production\u003c/em>\u003c/p>\n\u003cp>Sufficiently buzzing on coffee and oatmeal raisin cookies, we then took a tour of the organic permaculture-designed grounds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-22.jpg\" alt=\"Piliani Kope Farm\" title=\"Piliani Kope Farm\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45866\">\u003c/a>\u003cbr>\n\u003cem>Piliani Kope Farm\u003c/em>\u003c/p>\n\u003cp>The farm is small, but it is designed with care and is an incredible example of sustainable, symbiotic farming at work. The orchards are terraced with an irrigation system and filled in with cover crops that all do their part. Inga and Koa trees provide shade and help protect the coffee trees from powerful winds, Pigeon Pea and Nasturtium bring nitrogen and nutrients to the soil, and daikon help aerate the soil and funnel water deep into the ground to the trees’ roots. \u003c/p>\n\u003cp>We got a taste of fresh cacao -- it comes in these big orange pods, and when you open it up, the cacao beans are white and slimy, and kind of alien-like. They taste tart and sweet, and have a texture that like slippery lychee. Whoever came up with chocolate from this stuff is a genius. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-35.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-35.jpg\" alt=\"Cacao pods\" title=\"Cacao pods\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-45867\">\u003c/a>\u003cbr>\n\u003cem>Cacao pods\u003c/em>\u003c/p>\n\u003cp>We also caught a glimpse of the farm’s massive composting system, and saw the early plans for an aquaponics system to come. With all the knowledge exuding from Greg’s head, we couldn’t believe that he wasn’t always a farmer. Oh yeah, did I mention that he is also president of the \u003ca href=\"http://mauicoffeeassociation.blogspot.com/\">Maui Coffee Association\u003c/a>? This is one busy retired man.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-59.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-59.jpg\" alt=\"Roasted Coffee\" title=\"Roasted Coffee\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45868\">\u003c/a>\u003cbr>\n\u003cem>Roasted Coffee\u003c/em>\u003c/p>\n\u003cp>After a break for lunch, and a cold-brewed coffee pick-me-up, we headed to the barn to get a lesson in roasting. We put the 80,000 BTU roaster to work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-56.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-56.jpg\" alt=\"Coffee Roasting Time\" title=\"Coffee Roasting Time\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45869\">\u003c/a>\u003cbr>\n\u003cem>Coffee Roasting Time\u003c/em>\u003c/p>\n\u003cp>Throughout the process, Greg would pull out a sample for us to smell. The progression and range of scents was incredible. The beans went from smelling like wet grass/hay to baked bread, toast, then caramel notes, and finally chocolate tones. Soon the entire barn was full of heavenly aromas. \u003c/p>\n\u003cp>Then, they put me to work. The coffee got weighed out, bagged, vacuum-sealed, and clipped. Don’t worry, they paid me in coffee. I’ll take it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-60.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-60.jpg\" alt=\"Piliani Kope Coffee\" title=\"Piliani Kope Coffee\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45871\">\u003c/a>\u003c/p>\n\u003cp>Greg and Susy have built themselves a truly special place at \u003cstrong>Piliani Kope Farm\u003c/strong>. If you find yourself in Maui, do yourself a favor and pay them a visit. They will pour you a fine cup of coffee and undoubtedly impress you with their passion for what they do. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-78.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-78.jpg\" alt=\"Ka’anapali Coffee Farms\" title=\"Ka’anapali Coffee Farms\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45872\">\u003c/a>\u003cbr>\n\u003cem>Ka’anapali Coffee Farms\u003c/em>\u003c/p>\n\u003cp>Next, for a taste of Maui coffee on a much larger scale, we visited the sprawling \u003ca href=\"http://www.kaanapalicoffeefarms.com/\">Ka’anapali Coffee Farms\u003c/a> located on the West Maui Mountains, where 500 acres of coffee are cultivated for \u003ca href=\"http://www.mauigrowncoffee.com/StoreFront.bok\">MauiGrown Coffee\u003c/a>. \u003c/p>\n\u003cp>The Ka’anapali Estate was established by the Pioneer Mill sugar company in the early 1990s as a diversified agriculture project. The company took 500 of their 6,000 acres dedicated to sugar cane production, and converted it to coffee orchards. They planted 28 different varieties of coffee to determine which would grow best, and decided on four varieties of Arabica coffees. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-87b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-87b.jpg\" alt=\"MauiGrown coffee\" title=\"MauiGrown coffee\" width=\"500\" height=\"187\" class=\"aligncenter size-full wp-image-45874\">\u003c/a>\u003c/p>\n\u003cp>Here’s how MauiGrown Coffee describe the flavors of each bean:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Maui Mokka\u003c/strong>: the “champagne of coffees” fused with a range of chocolate tones\u003c/li>\n\u003cli>\u003cstrong>Yellow Caturra\u003c/strong>: vibrant, clean, crisp, with spicy tangy aroma\u003c/li>\n\u003cli>\u003cstrong>Red Catuai\u003c/strong>: the “cabernet of coffees” with rich, nutty, and buttery characteristics\u003c/li>\n\u003cli>\u003cstrong>Typica\u003c/strong>: gentle floral aromas with a smooth, seductive finish\u003c/li>\n\u003c/ul>\n\u003cp>The most famous of the four is the \u003cstrong>Maui Mokka\u003c/strong>, which is not commercially grown anywhere else in the world. The bean is smaller than most, making it much harder to farm, but a wealth of flavor is packed into that tiny package. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-72.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-72.jpg\" alt=\"Ka’anapali Coffee Farms\" title=\"Ka’anapali Coffee Farms\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45875\">\u003c/a>\u003cbr>\n\u003cem>Ka’anapali Coffee Farms\u003c/em>\u003c/p>\n\u003cp>In 2001, Pioneer Mill and the Ka’anapali Estate shut down, but two years later, \u003cstrong>James “Kimo” Falconer\u003c/strong> revived the coffee farm and created MauiGrown Coffee, the only major producer of 100% Maui origin coffee in the world. The land that makes up Ka’anapali Coffee Farms is now subdivided into farm lots that are available for sale to the public. On each lot, one acre can be used for a home and the remaining acreage is reserved for coffee farming, which Ka’anapali Coffee Farms maintains and harvests. So if you ever wanted a coffee farm without having to do all the work, this is your chance. The view is pretty awesome.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-83.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-83.jpg\" alt=\"MauiGrown Coffee, Lahaina\" title=\"MauiGrown Coffee, Lahaina\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45876\">\u003c/a>\u003cbr>\n\u003cem>MauiGrown Coffee, Lahaina\u003c/em>\u003c/p>\n\u003cp>After seeing where the coffee started, we sampled the finished products at the \u003ca href=\"http://www.mauigrowncoffee.com/StoreFront.bok\">MauiGrown Coffee Company Store\u003c/a> back in Lahaina. Experiencing Maui through its coffee was such fun! It’s always a treat to enjoy something after seeing where it came from. Appreciating the context, history, the steps along the way to creating it just makes it taste better. \u003c/p>\n\u003cp>\u003ca href=\"http://mauicountryfarmtours.com/\">Maui Country Farm Tours\u003c/a>\u003cbr>\nP. O. Box 278\u003cbr>\nMakawao, HI 96768\u003cbr>\n808-283-9131\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/MauiFarmTours\">@MauiFarmTours\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/mauicountryfarmtours\">Maui Country Farm Tours\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.pilianikopefarm.com/\">Piliani Kope Farm\u003c/a>\u003cbr>\n15 Wailau Place\u003cbr>\nLahaina, HI 96761\u003cbr>\n808-661-5479\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/pilianikopefarm\">@PilianiKopeFarm\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pilianikopefarm\">Piliani Kope Farm\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.mauigrowncoffee.com/StoreFront.bok\">MauiGrown Coffee Company Store\u003c/a>\u003cbr>\n277 Lahainaluna Road\u003cbr>\nLahaina, HI 96761\u003cbr>\n808-661-2728\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/MauiGrownCoffee\">MauiGrown Coffee\u003c/a>\u003c/p>\n\n",
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"excerpt": "Experience Maui through its coffee: we tour a small coffee estate, a commercial scale farm, learn about heirloom Maui-grown coffee, roast and bag, and of course, enjoy some fresh-brewed coffee.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-67.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-67.jpg\" alt=\"Piliani Kope Farm, House Blend\" title=\"Piliani Kope Farm, House Blend\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45851\">\u003c/a>\u003cbr>\n\u003cem>Piliani Kope Farm, House Blend\u003c/em>\u003c/p>\n\u003cp>If you are a coffee lover, you no doubt have heard of Kona coffee, grown on the Big Island of Hawaii. Well, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/18/maui-top-10-eats/\">Maui\u003c/a> is giving the Big Island a run for its cup o’ Kona. Maui has more than 50 coffee farms and over 500 acres in production. And, as I learned on my last trip, Maui’s coffee is like homegrown \u003cem>aloha\u003c/em> in a cup.\u003c/p>\n\u003cp>To get a taste of both a small coffee estate and a commercial scale farm, Hua and I joined the “West Maui Coffee Tour” offered by \u003ca href=\"http://mauicountryfarmtours.com/tours/\">Maui Country Farm Tours\u003c/a> run by the lovely husband and wife team, \u003cstrong>Marilyn and Ricky Lopes\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-90b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-90b.jpg\" alt=\"Maui Country Farm Tours\" title=\"Maui Country Farm Tours\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45853\">\u003c/a>\u003cbr>\n\u003cem>Marilyn and Ricky Lopes, Maui Country Farm Tours\u003c/em>\u003c/p>\n\u003cp>We met Marilyn and Ricky by the old Banyan Tree in Lahaina (a true sight to behold -- think magical tree in Avatar), and then we were off on our caffeinated adventure. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-70c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-70c.jpg\" alt=\"Piliani Kope Farm\" title=\"Piliani Kope Farm\" width=\"500\" height=\"441\" class=\"aligncenter size-full wp-image-45856\">\u003c/a>\u003cbr>\n\u003cem>Greg and Susy Stille, Piliani Kope Farm\u003c/em>\u003c/p>\n\u003cp>First up was \u003ca href=\"http://www.pilianikopefarm.com/\">Piliani Kope Farm\u003c/a> where we met owners \u003cstrong>Greg and Susy Stille\u003c/strong>. When Greg and Susy retired, they decided to buy a 2-acre piece of land near the historic Launiupoko Gulch. As soon as we arrived, I could see why they decided to settle here. The property is perched 600 feet above sea level flanked by gorgeous ocean views on one side, and majestic mountains and canyons on the other. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-34.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-34.jpg\" alt=\"Piliani Kope coffee orchard\" title=\"Piliani Kope coffee orchard\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45860\">\u003c/a>\u003cbr>\n\u003cem>Overlooking the Piliani Kope coffee orchard\u003c/em>\u003c/p>\n\u003cp>The story goes, while on a hike of the surrounding area, Greg and Susy discovered old coffee trees bearing an heirloom variety coffee bean called \u003cstrong>Kanaka Kope\u003c/strong>. They picked the ripe cherries, pulped them, dried them, and milled them by hand, and began home-roasting them. And so began the adventures of \u003cstrong>Piliani Kope\u003c/strong>… \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-26.jpg\" alt=\"coffee cherry\" title=\"coffee cherry\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45863\">\u003c/a>\u003cbr>\n\u003cem>Kanaka Kope coffee beans (when they ripen and turn red, they’re called “cherries”)\u003c/em>\u003c/p>\n\u003cp>As Greg told us about their story and a bit about the process of coffee farming/roasting, we sampled some of their \u003ca href=\"http://www.pilianikopefarm.com/city-roast/\">City Roast\u003c/a>. It was the perfect thing to start our morning (City Roast and some of the tasty cookies Marilyn brought!). Now, I typically like my coffee with a little cream and sugar, so I was bracing myself for some bitterness and preparing to gulp down the black coffee Greg handed to me, but what a surprise! A house blend of \u003cstrong>Yellow Caturra\u003c/strong>, \u003cstrong>Red Catuai\u003c/strong>, and heirloom \u003cstrong>Kanaka Kope\u003c/strong> (all grown on Maui), the City Roast was just wonderful by itself. I loved it. Lightly roasted (did you know, light roasts have more caffeine than dark roasts?), it was balanced and bright, with a hint of toast and spice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-16.jpg\" alt=\"Coffee beans\" title=\"Coffee beans \" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45865\">\u003c/a>\u003cbr>\n\u003cem>Coffee beans at different stages of production\u003c/em>\u003c/p>\n\u003cp>Sufficiently buzzing on coffee and oatmeal raisin cookies, we then took a tour of the organic permaculture-designed grounds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-22.jpg\" alt=\"Piliani Kope Farm\" title=\"Piliani Kope Farm\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45866\">\u003c/a>\u003cbr>\n\u003cem>Piliani Kope Farm\u003c/em>\u003c/p>\n\u003cp>The farm is small, but it is designed with care and is an incredible example of sustainable, symbiotic farming at work. The orchards are terraced with an irrigation system and filled in with cover crops that all do their part. Inga and Koa trees provide shade and help protect the coffee trees from powerful winds, Pigeon Pea and Nasturtium bring nitrogen and nutrients to the soil, and daikon help aerate the soil and funnel water deep into the ground to the trees’ roots. \u003c/p>\n\u003cp>We got a taste of fresh cacao -- it comes in these big orange pods, and when you open it up, the cacao beans are white and slimy, and kind of alien-like. They taste tart and sweet, and have a texture that like slippery lychee. Whoever came up with chocolate from this stuff is a genius. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-35.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-35.jpg\" alt=\"Cacao pods\" title=\"Cacao pods\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-45867\">\u003c/a>\u003cbr>\n\u003cem>Cacao pods\u003c/em>\u003c/p>\n\u003cp>We also caught a glimpse of the farm’s massive composting system, and saw the early plans for an aquaponics system to come. With all the knowledge exuding from Greg’s head, we couldn’t believe that he wasn’t always a farmer. Oh yeah, did I mention that he is also president of the \u003ca href=\"http://mauicoffeeassociation.blogspot.com/\">Maui Coffee Association\u003c/a>? This is one busy retired man.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-59.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-59.jpg\" alt=\"Roasted Coffee\" title=\"Roasted Coffee\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45868\">\u003c/a>\u003cbr>\n\u003cem>Roasted Coffee\u003c/em>\u003c/p>\n\u003cp>After a break for lunch, and a cold-brewed coffee pick-me-up, we headed to the barn to get a lesson in roasting. We put the 80,000 BTU roaster to work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-56.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-56.jpg\" alt=\"Coffee Roasting Time\" title=\"Coffee Roasting Time\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45869\">\u003c/a>\u003cbr>\n\u003cem>Coffee Roasting Time\u003c/em>\u003c/p>\n\u003cp>Throughout the process, Greg would pull out a sample for us to smell. The progression and range of scents was incredible. The beans went from smelling like wet grass/hay to baked bread, toast, then caramel notes, and finally chocolate tones. Soon the entire barn was full of heavenly aromas. \u003c/p>\n\u003cp>Then, they put me to work. The coffee got weighed out, bagged, vacuum-sealed, and clipped. Don’t worry, they paid me in coffee. I’ll take it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-60.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-60.jpg\" alt=\"Piliani Kope Coffee\" title=\"Piliani Kope Coffee\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45871\">\u003c/a>\u003c/p>\n\u003cp>Greg and Susy have built themselves a truly special place at \u003cstrong>Piliani Kope Farm\u003c/strong>. If you find yourself in Maui, do yourself a favor and pay them a visit. They will pour you a fine cup of coffee and undoubtedly impress you with their passion for what they do. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-78.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-78.jpg\" alt=\"Ka’anapali Coffee Farms\" title=\"Ka’anapali Coffee Farms\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45872\">\u003c/a>\u003cbr>\n\u003cem>Ka’anapali Coffee Farms\u003c/em>\u003c/p>\n\u003cp>Next, for a taste of Maui coffee on a much larger scale, we visited the sprawling \u003ca href=\"http://www.kaanapalicoffeefarms.com/\">Ka’anapali Coffee Farms\u003c/a> located on the West Maui Mountains, where 500 acres of coffee are cultivated for \u003ca href=\"http://www.mauigrowncoffee.com/StoreFront.bok\">MauiGrown Coffee\u003c/a>. \u003c/p>\n\u003cp>The Ka’anapali Estate was established by the Pioneer Mill sugar company in the early 1990s as a diversified agriculture project. The company took 500 of their 6,000 acres dedicated to sugar cane production, and converted it to coffee orchards. They planted 28 different varieties of coffee to determine which would grow best, and decided on four varieties of Arabica coffees. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-87b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-87b.jpg\" alt=\"MauiGrown coffee\" title=\"MauiGrown coffee\" width=\"500\" height=\"187\" class=\"aligncenter size-full wp-image-45874\">\u003c/a>\u003c/p>\n\u003cp>Here’s how MauiGrown Coffee describe the flavors of each bean:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Maui Mokka\u003c/strong>: the “champagne of coffees” fused with a range of chocolate tones\u003c/li>\n\u003cli>\u003cstrong>Yellow Caturra\u003c/strong>: vibrant, clean, crisp, with spicy tangy aroma\u003c/li>\n\u003cli>\u003cstrong>Red Catuai\u003c/strong>: the “cabernet of coffees” with rich, nutty, and buttery characteristics\u003c/li>\n\u003cli>\u003cstrong>Typica\u003c/strong>: gentle floral aromas with a smooth, seductive finish\u003c/li>\n\u003c/ul>\n\u003cp>The most famous of the four is the \u003cstrong>Maui Mokka\u003c/strong>, which is not commercially grown anywhere else in the world. The bean is smaller than most, making it much harder to farm, but a wealth of flavor is packed into that tiny package. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-72.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-72.jpg\" alt=\"Ka’anapali Coffee Farms\" title=\"Ka’anapali Coffee Farms\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45875\">\u003c/a>\u003cbr>\n\u003cem>Ka’anapali Coffee Farms\u003c/em>\u003c/p>\n\u003cp>In 2001, Pioneer Mill and the Ka’anapali Estate shut down, but two years later, \u003cstrong>James “Kimo” Falconer\u003c/strong> revived the coffee farm and created MauiGrown Coffee, the only major producer of 100% Maui origin coffee in the world. The land that makes up Ka’anapali Coffee Farms is now subdivided into farm lots that are available for sale to the public. On each lot, one acre can be used for a home and the remaining acreage is reserved for coffee farming, which Ka’anapali Coffee Farms maintains and harvests. So if you ever wanted a coffee farm without having to do all the work, this is your chance. The view is pretty awesome.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-83.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-83.jpg\" alt=\"MauiGrown Coffee, Lahaina\" title=\"MauiGrown Coffee, Lahaina\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45876\">\u003c/a>\u003cbr>\n\u003cem>MauiGrown Coffee, Lahaina\u003c/em>\u003c/p>\n\u003cp>After seeing where the coffee started, we sampled the finished products at the \u003ca href=\"http://www.mauigrowncoffee.com/StoreFront.bok\">MauiGrown Coffee Company Store\u003c/a> back in Lahaina. Experiencing Maui through its coffee was such fun! It’s always a treat to enjoy something after seeing where it came from. Appreciating the context, history, the steps along the way to creating it just makes it taste better. \u003c/p>\n\u003cp>\u003ca href=\"http://mauicountryfarmtours.com/\">Maui Country Farm Tours\u003c/a>\u003cbr>\nP. O. Box 278\u003cbr>\nMakawao, HI 96768\u003cbr>\n808-283-9131\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/MauiFarmTours\">@MauiFarmTours\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/mauicountryfarmtours\">Maui Country Farm Tours\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.pilianikopefarm.com/\">Piliani Kope Farm\u003c/a>\u003cbr>\n15 Wailau Place\u003cbr>\nLahaina, HI 96761\u003cbr>\n808-661-5479\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/pilianikopefarm\">@PilianiKopeFarm\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pilianikopefarm\">Piliani Kope Farm\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mauigrowncoffee.com/StoreFront.bok\">MauiGrown Coffee Company Store\u003c/a>\u003cbr>\n277 Lahainaluna Road\u003cbr>\nLahaina, HI 96761\u003cbr>\n808-661-2728\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/MauiGrownCoffee\">MauiGrown Coffee\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Medlock Ames: Century-Old Biker Bar Turns Eco-Friendly Tasting Room",
"title": "Medlock Ames: Century-Old Biker Bar Turns Eco-Friendly Tasting Room",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/9Deck-toward-vineyards-XL.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/9Deck-toward-vineyards-XL.jpg\" alt=\"Medlock Ames Tasting Room Photo by Joe Fletcher\" title=\"Medlock Ames Tasting Room Photo by Joe Fletcher\" width=\"500\" class=\"alignnone size-full wp-image-45435\">\u003c/a>\u003cbr>\n\u003cem>Medlock Ames Tasting Room Photo: Joe Fletcher\u003c/em>\u003c/p>\n\u003cp>In the heart of Sonoma County's Alexander Valley, nestled between grapevines and the area's rolling foothills, is the modern yet rustic \u003ca href=\"http://www.medlockames.com/\">Medlock Ames Tasting Room and Alexander Valley Bar\u003c/a>. This tasting room is the only place in town where you can enjoy all of the lovely wines made by Medlock Ames just up the road at their Bell Mountain vineyard. And just as they shout out the last call, the bar next door starts serving up fresh, garden-inspired cocktails using ingredients grown on location. It's all too convenient, well...convenient, tasty and so very much appreciated. \u003c/p>\n\u003cp>As I have said before, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">they make some of the best Californian wine\u003c/a> you'll ever drink. So where to start? Well, if you can get your hands on it, I suggest their first vintage--a 2001 Merlot. It's like blackberry cobbler. And it's ready for drinking now, so do not cellar this wine. Another favorite of mine is their Rosé, and I say that as a non-Rosé fan. It proves that Ames Morison (the winemaker) is a genius. The wine tastes like a freshly picked organic strawberry. \u003c/p>\n\u003cp>Now, admittedly, having your tasting room separate from the vineyard kinda goes against a very established wine country paradigm. And at first, I confess, I did find it a bit strange. But Ames explains in the video below the very reason for that decision.\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/3ds-XmXoxcg\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I visited the tasting room and bar a few months back while on a three week road trip in a borrowed Chevy Volt. Located at the intersection of Alexander Valley Road and Highway 128, the place has been a neighborhood fixture since the early 1900s when it was better known as the Alexander Valley Store and Bar. The bar part was added on during the '60s where it quickly became a favorite amongst the \u003ca href=\"http://www.youtube.com/watch?v=bvLpJod8nt0\">Easy Rider\u003c/a> crowd. And that history exists in more than just spirit at the new tasting location. \u003c/p>\n\u003cp>Reclaimed wood from the original structure has been reused throughout the property. The garden (which is organic but not certified) is a sea of citrus fruits, chili peppers, vegetables and herbs, such as pineapple sage and cilantro. No fancy imported olives or overpriced picnic-ware are found here. Just good wine and canned produce from the garden. And the place has been known to host a farmers market or two, as a bit of a throwback to the \"store\" it used to be. If anything, the seasonally inspired cocktails, like this \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">Lavender Splash cocktail,\u003c/a> are a great reason to visit! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_1452.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_1452.jpg\" alt=\"Lavender Splash Cocktail\" title=\"Lavender Splash Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45766\">\u003c/a>\u003c/p>\n\u003cp>With Medlock Ames, it's all about delivering a distinct sense of place. And I think that is why this annexed tasting room really works. The tasting room and bar follow many of the same tenets as the 400-acre vineyard located at Bell Mountain. The vineyard is certified organic, but the tasting room gardens are not. However, they are farmed in the exact same manner. The winery located at Bell Mountain is 100-percent solar powered and also happens to be a gravity flow system, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">benefits both the wine and their electricity bill\u003c/a>. I am telling you, this place is top notch when it comes to sustainability. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/MedlockAmes_11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/MedlockAmes_11.jpg\" alt=\"Alexander Valley Bar Photo by Joe Fletcher\" title=\"Alexander Valley Bar Photo by Joe Fletcher\" width=\"500\" class=\"alignnone size-full wp-image-45495\">\u003c/a>\u003cbr>\n\u003cem>Alexander Valley Bar Photo: Joe Fletcher\u003c/em>\u003c/p>\n\u003cp>If you haven't been to Alexander Valley, I suggest you visit. This northern Sonoma region is what most of the area used to be like before those Napa-esque values started spilling over the county lines. It's extremely welcoming, homey and downright fun! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Alexander Valley Bar best captures this spirit. It's kinda like Cheers. And even if someone there doesn't know your name, it's just a matter of time. \u003c/p>\n\n",
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"excerpt": "In the heart of Sonoma County's Alexander Valley, nestled between grapevines and the area's rolling foothills, is the modern yet rustic Medlock Ames Tasting Room and Alexander Valley Bar. The tasting room is the only place in town where you can enjoy all of the lovely wines made by Medlock Ames just up the road at their Bell Mountain ranch. And just as it's making its last call, the bar next door starts serving up fresh, garden-inspired cocktails using ingredients grown at that very location.",
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"title": "Medlock Ames: Century-Old Biker Bar Turns Eco-Friendly Tasting Room | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I visited the tasting room and bar a few months back while on a three week road trip in a borrowed Chevy Volt. Located at the intersection of Alexander Valley Road and Highway 128, the place has been a neighborhood fixture since the early 1900s when it was better known as the Alexander Valley Store and Bar. The bar part was added on during the '60s where it quickly became a favorite amongst the \u003ca href=\"http://www.youtube.com/watch?v=bvLpJod8nt0\">Easy Rider\u003c/a> crowd. And that history exists in more than just spirit at the new tasting location. \u003c/p>\n\u003cp>Reclaimed wood from the original structure has been reused throughout the property. The garden (which is organic but not certified) is a sea of citrus fruits, chili peppers, vegetables and herbs, such as pineapple sage and cilantro. No fancy imported olives or overpriced picnic-ware are found here. Just good wine and canned produce from the garden. And the place has been known to host a farmers market or two, as a bit of a throwback to the \"store\" it used to be. If anything, the seasonally inspired cocktails, like this \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">Lavender Splash cocktail,\u003c/a> are a great reason to visit! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_1452.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_1452.jpg\" alt=\"Lavender Splash Cocktail\" title=\"Lavender Splash Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45766\">\u003c/a>\u003c/p>\n\u003cp>With Medlock Ames, it's all about delivering a distinct sense of place. And I think that is why this annexed tasting room really works. The tasting room and bar follow many of the same tenets as the 400-acre vineyard located at Bell Mountain. The vineyard is certified organic, but the tasting room gardens are not. However, they are farmed in the exact same manner. The winery located at Bell Mountain is 100-percent solar powered and also happens to be a gravity flow system, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">benefits both the wine and their electricity bill\u003c/a>. I am telling you, this place is top notch when it comes to sustainability. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/MedlockAmes_11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/MedlockAmes_11.jpg\" alt=\"Alexander Valley Bar Photo by Joe Fletcher\" title=\"Alexander Valley Bar Photo by Joe Fletcher\" width=\"500\" class=\"alignnone size-full wp-image-45495\">\u003c/a>\u003cbr>\n\u003cem>Alexander Valley Bar Photo: Joe Fletcher\u003c/em>\u003c/p>\n\u003cp>If you haven't been to Alexander Valley, I suggest you visit. This northern Sonoma region is what most of the area used to be like before those Napa-esque values started spilling over the county lines. It's extremely welcoming, homey and downright fun! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Alexander Valley Bar best captures this spirit. It's kinda like Cheers. And even if someone there doesn't know your name, it's just a matter of time. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chef Peter Merriman: A Pioneer in the Farm-to-Table Movement in Hawaii",
"title": "Chef Peter Merriman: A Pioneer in the Farm-to-Table Movement in Hawaii",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/peter-merriman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/peter-merriman.jpg\" alt=\"chef peter merriman\" title=\"chef peter merriman\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-44748\">\u003c/a>\u003cbr>\n\u003cem>Chef Peter Merriman\u003c/em>\u003c/p>\n\u003cp>I am convinced I was an island girl in a past life. Palm tree dotted vistas, blue skies, candy colored tropical flowers, golden sun…it all speaks to me. I may be back on mainland now, but my mind is still in this happy place…somewhere in \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/18/maui-top-10-eats/\">Maui\u003c/a> with a coconut shave ice in hand.\u003c/p>\n\u003cp>\u003cstrong>Click on thumbnails to see full images and activate the slideshow\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-1-150x150.jpg\" alt=\"Maui Gold Pineapple\" title=\"Maui Gold Pineapple\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-2-150x150.jpg\" alt=\"Maui Gold Pineapple Farm\" title=\"Maui Gold Pineapple Farm\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45090\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-3-150x150.jpg\" alt=\"Kapalua Wine and Food Festival\" title=\"Kapalua Wine and Food Festival\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45091\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-7-150x150.jpg\" alt=\"Umbrella Cocktail OClock\" title=\"Umbrella Cocktail OClock\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45095\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-8-150x150.jpg\" alt=\"Grilled Papaya\" title=\"Grilled Papaya\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45096\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-13-150x150.jpg\" alt=\"Tuna Poke Tacos\" title=\"Tuna Poke Tacos\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45101\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-11-150x150.jpg\" alt=\"Shave Ice\" title=\"Shave Ice\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45099\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-12-150x150.jpg\" alt=\"Breakfast Spam Musubi\" title=\"Breakfast Spam Musubi\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45100\">\u003c/a>\u003c/p>\n\u003cp>It’s easy to see how people come to Hawaii and never leave. Take chef \u003cstrong>Peter Merriman\u003c/strong> for example. Originally a Pittsburgh native, Merriman got his education at UPenn before embarking on a career in the culinary world. Hawaii lured him away in 1983 and I have a feeling he hasn’t weathered an East coast winter ever since.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Today Merriman has prominent restaurants on the Big Island, Maui, and Kauai. He is the founding president of the Hawaii Regional Cuisine Chefs Organization, and a pioneer in the burgeoning farm-to-table movement in Hawaii. \u003c/p>\n\u003cp>I had the pleasure of soaking up the drop dead gorgeous ocean view at \u003ca href=\"http://merrimanshawaii.com/maui.htm\">Merriman’s Kapalua\u003c/a> and stealing a few moments with the chef. Here’s what he had to say about Hawaii’s culinary scene, doing the right thing, and three local foods you have to try. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/2012-06-kapalua-merrimans-50.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/2012-06-kapalua-merrimans-50.jpg\" alt=\"merrimans kapalua view\" title=\"merrimans kapalua view\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-44747\">\u003c/a>\u003cbr>\n\u003cem>View at Merriman's Kapalua\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You opened your first restaurant in Hawaii in 1988. How has the culinary scene here grown and evolved over the years? What was it like being a chef here 25 years ago and what is it like now?\u003c/strong>\u003c/p>\n\u003cp>The culinary scene in Hawaii and how it’s evolved has just been phenomenal. 27 years ago, it was really just continental cuisine and that was actually a big opportunity for us. We were able to start the farm-to-table movement here in Hawaii about 25 years ago. 25 years ago you couldn’t find fresh basil. And now some of our restaurants are doing as much as \u003cstrong>90% locally grown and raised products\u003c/strong>. The negative side is the cost of fish has gone up about ten-fold from what it was back then. So, we’re worried about the fish. But everything from land is doing really well. \u003c/p>\n\u003cp>\u003cstrong>You have been a big proponent of working with local farmers and have been a leading force in the locavore movement here in Hawaii. Can you tell us about the relationships you’ve developed with these farmers, ranchers, and producers?\u003c/strong>\u003c/p>\n\u003cp>Having worked with all the farmers and ranchers in Hawaii has been one of the blessings of my life. They are just great people, and they’re doing phenomenal things. It’s been this transition from sugar and pineapple, which were the dominant crops 25 years ago, to now, so many of the farmers are growing crops intended for being eaten here in Hawaii. I’ve gotten to know some great people, and the products they come out with taste so fantastic. The food we have here on Hawaii is unsurpassed. Nobody grows better food than Hawaii.\u003c/p>\n\u003cp>\u003cstrong>All your restaurants share the mission statement, “Do the Right Thing.” What does this mean to you?\u003c/strong>\u003c/p>\n\u003cp>Well, we try to do the right thing. We don’t have a general guiding philosophy other than to “do the right thing.” So, we try to be involved in the community. We try to be involved with the environment. We try to be involved with the farm-to-table movement. We just try to always contribute to Hawaii. I mean, Hawaii’s such a great place. It’s been great to me, and we just want to do our little part to help give back a fraction of all the things that we’ve gotten from Hawaii. \u003c/p>\n\u003cp>\u003cstrong>About Hawaii Regional Cuisine, for people who aren’t sure what that is, what is the heart and soul of Hawaii Regional Cuisine?\u003c/strong>\u003c/p>\n\u003cp>I think the heart and soul of Hawaii Regional Cuisine is using Hawaii products. From there, we often cook with a style that reflects the society here in Hawaii, which is a multicultural, middle-of-the-Pacific style, East-meets-West place. There are immigrant groups here from Europe, and there are immigrant groups here from Asia. I feel food really should reflect the culture and so when we do East-West fusion things, it’s an authentic concept because that’s how people eat at home. When they’re barbecuing on the beach here, that’s what they do. \u003c/p>\n\u003cp>\u003cstrong>For people who are visiting Maui for the first time, or visiting Hawaii for the first time, what would you say are the top three local foods they must try?\u003c/strong>\u003c/p>\n\u003cp>If you’re visiting Hawaii for your first time, here are the top three foods that you should eat: \u003c/p>\n\u003col>\n\u003cli>You have to have \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/24/trekking-for-taro-in-the-east-bay/\">taro\u003c/a>, alright, and that doesn’t mean \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Poi_(food)\">poi\u003c/a>\u003c/em>. There are a lot of great dishes with taro. Well I love \u003cem>poi\u003c/em>, but if it’s your first time to Hawaii, you’re probably not gonna love \u003cem>poi\u003c/em>.\u003c/li>\n\u003cli>Anything with \u003cstrong>garlic, ginger, and soy sauce\u003c/strong>. \u003cem>Shoyu\u003c/em>, as we call it in Hawaii. Because that’s the modern interpretation of teriyaki. It’s not so sweet like it used to be. There are wonderful things that can happen with that.\u003c/li>\n\u003cli>And then any of our \u003cstrong>fish\u003c/strong>. Our fish are so fantastic. But that’s a little obvious. I would say some of our \u003cstrong>bananas\u003c/strong>. All of our \u003cstrong>tropical fruits\u003c/strong>, they’re exotic and phenomenal.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Is there anything that you can’t get here that you just make a beeline for when get to mainland?\u003c/strong>\u003c/p>\n\u003cp>You know, 25 years ago there were a lot of things that we couldn’t get here. But now, I’m satisfied. I never have to leave Hawaii. I’m happy here, and I get everything I want to eat. It’s a great place to live, and it’s a great place to be a chef. \u003c/p>\n\u003cp>\u003cstrong>You don’t get a late night craving for a Philly Cheesesteak?\u003c/strong>\u003c/p>\n\u003cp>We can make a cheesesteak! And now we can make a cheesesteak with the bread that’s baked here, and the cattle are raised here, and even the possibility that the cheese was made here. And onions of course!\u003c/p>\n\u003cp>\u003cstrong>What was the last great dish or meal you had?\u003c/strong>\u003c/p>\n\u003cp>Well I just got done making a new dish that we’re working on which is a cornmeal dusted \u003cem>\u003ca href=\"http://www.hawaii-seafood.org/wild-hawaii-fish/bottomfish/pink-snapper-opakapaka/\">opakapaka\u003c/a>\u003c/em>, which we’re putting on jalapeno mashed potatoes, and we’re gonna have a Kula tomato pico de gallo on that, and we’re taking Kauai prawns and putting it on top of that, and then we’re making a macadamia nut mole vinaigrette to go around it. It just came out so great that I’m excited about it. \u003c/p>\n\u003cp>\u003cstrong>Man, you just made me hungry.\u003c/strong>\u003c/p>\n\u003cp>Oh, right on! Good good, that’s the idea. That’s what we try to do.\u003c/p>\n\u003cp>\u003cstrong>What’s in store for the future? Do you have any new projects or ventures coming up that we should know about?\u003c/strong> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Well we’re going to open up \u003ca href=\"http://www.monkeypodkitchen.com/\">Monkeypod Kitchen by Merriman\u003c/a> in Ko'Olina, Oahu. That’s going to open in November. That’s our most exciting project at this particular point. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/peter-merriman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/peter-merriman.jpg\" alt=\"chef peter merriman\" title=\"chef peter merriman\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-44748\">\u003c/a>\u003cbr>\n\u003cem>Chef Peter Merriman\u003c/em>\u003c/p>\n\u003cp>I am convinced I was an island girl in a past life. Palm tree dotted vistas, blue skies, candy colored tropical flowers, golden sun…it all speaks to me. I may be back on mainland now, but my mind is still in this happy place…somewhere in \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/18/maui-top-10-eats/\">Maui\u003c/a> with a coconut shave ice in hand.\u003c/p>\n\u003cp>\u003cstrong>Click on thumbnails to see full images and activate the slideshow\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-1-150x150.jpg\" alt=\"Maui Gold Pineapple\" title=\"Maui Gold Pineapple\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-2-150x150.jpg\" alt=\"Maui Gold Pineapple Farm\" title=\"Maui Gold Pineapple Farm\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45090\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-3-150x150.jpg\" alt=\"Kapalua Wine and Food Festival\" title=\"Kapalua Wine and Food Festival\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45091\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-7-150x150.jpg\" alt=\"Umbrella Cocktail OClock\" title=\"Umbrella Cocktail OClock\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45095\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-8-150x150.jpg\" alt=\"Grilled Papaya\" title=\"Grilled Papaya\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45096\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-13-150x150.jpg\" alt=\"Tuna Poke Tacos\" title=\"Tuna Poke Tacos\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45101\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-11-150x150.jpg\" alt=\"Shave Ice\" title=\"Shave Ice\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45099\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-12-150x150.jpg\" alt=\"Breakfast Spam Musubi\" title=\"Breakfast Spam Musubi\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45100\">\u003c/a>\u003c/p>\n\u003cp>It’s easy to see how people come to Hawaii and never leave. Take chef \u003cstrong>Peter Merriman\u003c/strong> for example. Originally a Pittsburgh native, Merriman got his education at UPenn before embarking on a career in the culinary world. Hawaii lured him away in 1983 and I have a feeling he hasn’t weathered an East coast winter ever since.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Today Merriman has prominent restaurants on the Big Island, Maui, and Kauai. He is the founding president of the Hawaii Regional Cuisine Chefs Organization, and a pioneer in the burgeoning farm-to-table movement in Hawaii. \u003c/p>\n\u003cp>I had the pleasure of soaking up the drop dead gorgeous ocean view at \u003ca href=\"http://merrimanshawaii.com/maui.htm\">Merriman’s Kapalua\u003c/a> and stealing a few moments with the chef. Here’s what he had to say about Hawaii’s culinary scene, doing the right thing, and three local foods you have to try. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/2012-06-kapalua-merrimans-50.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/2012-06-kapalua-merrimans-50.jpg\" alt=\"merrimans kapalua view\" title=\"merrimans kapalua view\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-44747\">\u003c/a>\u003cbr>\n\u003cem>View at Merriman's Kapalua\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You opened your first restaurant in Hawaii in 1988. How has the culinary scene here grown and evolved over the years? What was it like being a chef here 25 years ago and what is it like now?\u003c/strong>\u003c/p>\n\u003cp>The culinary scene in Hawaii and how it’s evolved has just been phenomenal. 27 years ago, it was really just continental cuisine and that was actually a big opportunity for us. We were able to start the farm-to-table movement here in Hawaii about 25 years ago. 25 years ago you couldn’t find fresh basil. And now some of our restaurants are doing as much as \u003cstrong>90% locally grown and raised products\u003c/strong>. The negative side is the cost of fish has gone up about ten-fold from what it was back then. So, we’re worried about the fish. But everything from land is doing really well. \u003c/p>\n\u003cp>\u003cstrong>You have been a big proponent of working with local farmers and have been a leading force in the locavore movement here in Hawaii. Can you tell us about the relationships you’ve developed with these farmers, ranchers, and producers?\u003c/strong>\u003c/p>\n\u003cp>Having worked with all the farmers and ranchers in Hawaii has been one of the blessings of my life. They are just great people, and they’re doing phenomenal things. It’s been this transition from sugar and pineapple, which were the dominant crops 25 years ago, to now, so many of the farmers are growing crops intended for being eaten here in Hawaii. I’ve gotten to know some great people, and the products they come out with taste so fantastic. The food we have here on Hawaii is unsurpassed. Nobody grows better food than Hawaii.\u003c/p>\n\u003cp>\u003cstrong>All your restaurants share the mission statement, “Do the Right Thing.” What does this mean to you?\u003c/strong>\u003c/p>\n\u003cp>Well, we try to do the right thing. We don’t have a general guiding philosophy other than to “do the right thing.” So, we try to be involved in the community. We try to be involved with the environment. We try to be involved with the farm-to-table movement. We just try to always contribute to Hawaii. I mean, Hawaii’s such a great place. It’s been great to me, and we just want to do our little part to help give back a fraction of all the things that we’ve gotten from Hawaii. \u003c/p>\n\u003cp>\u003cstrong>About Hawaii Regional Cuisine, for people who aren’t sure what that is, what is the heart and soul of Hawaii Regional Cuisine?\u003c/strong>\u003c/p>\n\u003cp>I think the heart and soul of Hawaii Regional Cuisine is using Hawaii products. From there, we often cook with a style that reflects the society here in Hawaii, which is a multicultural, middle-of-the-Pacific style, East-meets-West place. There are immigrant groups here from Europe, and there are immigrant groups here from Asia. I feel food really should reflect the culture and so when we do East-West fusion things, it’s an authentic concept because that’s how people eat at home. When they’re barbecuing on the beach here, that’s what they do. \u003c/p>\n\u003cp>\u003cstrong>For people who are visiting Maui for the first time, or visiting Hawaii for the first time, what would you say are the top three local foods they must try?\u003c/strong>\u003c/p>\n\u003cp>If you’re visiting Hawaii for your first time, here are the top three foods that you should eat: \u003c/p>\n\u003col>\n\u003cli>You have to have \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/24/trekking-for-taro-in-the-east-bay/\">taro\u003c/a>, alright, and that doesn’t mean \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Poi_(food)\">poi\u003c/a>\u003c/em>. There are a lot of great dishes with taro. Well I love \u003cem>poi\u003c/em>, but if it’s your first time to Hawaii, you’re probably not gonna love \u003cem>poi\u003c/em>.\u003c/li>\n\u003cli>Anything with \u003cstrong>garlic, ginger, and soy sauce\u003c/strong>. \u003cem>Shoyu\u003c/em>, as we call it in Hawaii. Because that’s the modern interpretation of teriyaki. It’s not so sweet like it used to be. There are wonderful things that can happen with that.\u003c/li>\n\u003cli>And then any of our \u003cstrong>fish\u003c/strong>. Our fish are so fantastic. But that’s a little obvious. I would say some of our \u003cstrong>bananas\u003c/strong>. All of our \u003cstrong>tropical fruits\u003c/strong>, they’re exotic and phenomenal.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Is there anything that you can’t get here that you just make a beeline for when get to mainland?\u003c/strong>\u003c/p>\n\u003cp>You know, 25 years ago there were a lot of things that we couldn’t get here. But now, I’m satisfied. I never have to leave Hawaii. I’m happy here, and I get everything I want to eat. It’s a great place to live, and it’s a great place to be a chef. \u003c/p>\n\u003cp>\u003cstrong>You don’t get a late night craving for a Philly Cheesesteak?\u003c/strong>\u003c/p>\n\u003cp>We can make a cheesesteak! And now we can make a cheesesteak with the bread that’s baked here, and the cattle are raised here, and even the possibility that the cheese was made here. And onions of course!\u003c/p>\n\u003cp>\u003cstrong>What was the last great dish or meal you had?\u003c/strong>\u003c/p>\n\u003cp>Well I just got done making a new dish that we’re working on which is a cornmeal dusted \u003cem>\u003ca href=\"http://www.hawaii-seafood.org/wild-hawaii-fish/bottomfish/pink-snapper-opakapaka/\">opakapaka\u003c/a>\u003c/em>, which we’re putting on jalapeno mashed potatoes, and we’re gonna have a Kula tomato pico de gallo on that, and we’re taking Kauai prawns and putting it on top of that, and then we’re making a macadamia nut mole vinaigrette to go around it. It just came out so great that I’m excited about it. \u003c/p>\n\u003cp>\u003cstrong>Man, you just made me hungry.\u003c/strong>\u003c/p>\n\u003cp>Oh, right on! Good good, that’s the idea. That’s what we try to do.\u003c/p>\n\u003cp>\u003cstrong>What’s in store for the future? Do you have any new projects or ventures coming up that we should know about?\u003c/strong> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Well we’re going to open up \u003ca href=\"http://www.monkeypodkitchen.com/\">Monkeypod Kitchen by Merriman\u003c/a> in Ko'Olina, Oahu. That’s going to open in November. That’s our most exciting project at this particular point. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Madrona Manor's Organic Kitchen Garden",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/madrona-manor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/madrona-manor.jpg\" alt=\"Madrona Manor\" title=\"Madrona Manor\" width=\"560\" class=\"alignnone size-full wp-image-44781\">\u003c/a>\u003c/p>\n\u003cp>Tucked away along the hillside of Dry Creek Valley, in the sleepy little town of Healdsburg, is a century-old mansion called \u003ca href=\"http://www.madronamanor.com\">Madrona Manor\u003c/a>. Built in 1881, this nationally-registered Victorian estate was once just a weekend getaway for a very well-to-do banker. Today, it's an inn with a one star Michelin-rated restaurant. The grounds at Madrona Manor--as one would expect--are immaculate. It is a mansion after all. Tulips, roses, cherry and camellias, leave the eight-acre estate billowing with floral delights. But my favorite part is the property's organic kitchen garden. \u003c/p>\n\u003cp>Under the guidance of Executive Chef Jesse Mallgren, the kitchen garden provides culinary inspiration for the restaurant most of the year. Raspberries, heirloom tomatoes, fava beans, lettuces such as wasabi arugula, are just a few of plants you'll find on the property. Let me tell you, wasabi arugula is called that for a reason. I couldn't help but sample some of it. \u003c/p>\n\u003cp>But don't take my word for it, hear what Chef Jesse has to say about it:\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/3LMEDqWklJk\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I was at Madrona Manor last month while \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">driving all around California in a Chevy Volt\u003c/a>. I had the luxury of not only staying there, but also dining there. Heck, they even let me charge my Volt there. \u003c/p>\n\u003cp>This chilled asparagus soup is just one of the amazing dishes I was treated to, featuring hazelnuts and rosemary blossoms. Look at how beautiful it is. After photographing it, I sat there in awe for a few minutes. I didn't want to ruin Chef Jesse's creation. But I got over that pretty quickly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2167.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2167.jpg\" alt=\"Chilled Asparagus Soup\" title=\"Chilled Asparagus Soup\" width=\"560\" class=\"alignnone size-full wp-image-44478\">\u003c/a>\u003c/p>\n\u003cp>What makes Chef Jesse a genius is not just his use of seasonal ingredients but also, his use of out-of-season items. For example, he even uses the asparagus plant when it's not producing. Who knew you could do that?! Ferns from the vegetable find their way into salads or just as a garnish. And they taste just as fresh as the vegetable themselves. Genius, I tell you. \u003c/p>\n\u003cp>Here he is showing off his beautiful fava bean plant and you can tell, he's quite proud of it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2316.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2316.jpg\" alt=\"Executive Chef Jesse Mallgren\" title=\"Executive Chef Jesse Mallgren\" width=\"560\" class=\"alignnone size-full wp-image-44482\">\u003c/a>\u003c/p>\n\u003cp>John Paxton purchased the land back in 1880 for just $10,500, a total of 240 acres in all. The home itself cost just $12,000 to build and was known as Madrona Knoll Rancho, one of the grandest homes in the 1880s. Not too surprising. When the house was completed it had 17 rooms, 3 1/2 baths and 7 fireplaces.\u003c/p>\n\u003cp>Being a century-old mansion, the Madrona Manor experience might seem a bit old and dusty. It's not. During my six-plus course meal, Chef Jesse and I were chit-chatting over Twitter, something I'm guessing Thomas Keller would never do. At least he didn't when I was at the French Laundry. \u003c/p>\n\u003cp>You can talk to Chef Jesse too, his Twitter handle is \u003ca href=\"https://twitter.com/#!/madronachef\">@MadronaChef\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/palm-terrace.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/palm-terrace.jpg\" alt=\"Palm Terrace\" title=\"Palm Terrace\" width=\"560\" class=\"alignnone size-full wp-image-44782\">\u003c/a>\u003c/p>\n\u003cp>But without further ado, let's get on to the eating, shall we? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2086.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2086.jpg\" alt=\"Menu from Madrona Manor, May 16, 2002\" title=\"Menu from Madrona Manor, May 16, 2002\" width=\"560\" class=\"alignnone size-full wp-image-44476\">\u003c/a>\u003c/p>\n\u003cp>As I mentioned, the dinner was about six courses, most of the ingredients were hand-picked from the garden that day. As Chef Jesse mentions in the video above, the dining experience at Madrona swings full circle. They try to use every part of the plant. That ethos was ever-present during my meal. It started with an amuse-bouche consisting of a radish and a savory churro and it ended on a similar note, with a marzipan radish and a more traditional churro. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2076.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2076.jpg\" alt=\"Radish and Churro\" title=\"Radish and Churro\" width=\"560\" class=\"alignnone size-full wp-image-44475\">\u003c/a>\u003c/p>\n\u003cp>This yukon gold gnocchi was one of my favorites. Not just for the flavor but as an avid gnocchi maker...it's always nice when someone else makes it. It's a very, very labor intensive process. And since Chef Jesse is always looking for a fun and tasty way to use the whole plant, this dish included estate pea leaves along with some fresh lemon and pecorino. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2188.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2188.jpg\" alt=\"Yukon Gold Potato Gnocchi\" title=\"Yukon Gold Potato Gnocchi\" width=\"560\" class=\"alignnone size-full wp-image-44479\">\u003c/a>\u003c/p>\n\u003cp>In case you were worried, the peas themselves were also used. Appropriately coined \"Peas and Carrots\" on the menu, I guarantee you this dish has no resemblance to the frozen vegetable mix you find at the grocery store. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2203.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2203.jpg\" alt=\"Peas and Carrots\" title=\"Peas and Carrots\" width=\"560\" class=\"alignnone size-full wp-image-44480\">\u003c/a>\u003c/p>\n\u003cp>And just when I thought I couldn't eat another bite, this was dessert one of two. And I ate both! The second was a Guinness ice cream which was hand churned tableside using minus 320 degree nitrogen. How could anyone turn that down? Sadly, my photos of that dessert did not turn out. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2300.jpg\" alt=\"Creme Caramel\" title=\"Creme Caramel\" width=\"560\" class=\"alignnone size-full wp-image-44481\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So if you have yet to make it as far north as Healdsburg, I suggest you book that Zipcar today! Besides being the home to Madrona Manor, the town of Healdsburg, is one of California's wine capitols, that is, three of the most important wine-producing regions (the Russian River, Dry Creek, and Alexander Valley) meet in Healdsburg.\u003c/p>\n\n",
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"excerpt": "Tucked away along the hillside of Dry Creek Valley, in the sleepy little town of Healdsburg, is a century-old mansion called Madrona Manor. Built in 1881, this nationally-registered Victorian estate was once just a weekend getaway for a very well-to-do banker. Today, it's an inn with a one star Michelin-rated restaurant. The grounds at Madrona Manor--as one would expect--are immaculate. It is a mansion after all. Tulips, roses, annuals and perennials, leave the eight-acre estate billowing with floral delights. But my favorite part is the property's organic kitchen garden. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/madrona-manor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/madrona-manor.jpg\" alt=\"Madrona Manor\" title=\"Madrona Manor\" width=\"560\" class=\"alignnone size-full wp-image-44781\">\u003c/a>\u003c/p>\n\u003cp>Tucked away along the hillside of Dry Creek Valley, in the sleepy little town of Healdsburg, is a century-old mansion called \u003ca href=\"http://www.madronamanor.com\">Madrona Manor\u003c/a>. Built in 1881, this nationally-registered Victorian estate was once just a weekend getaway for a very well-to-do banker. Today, it's an inn with a one star Michelin-rated restaurant. The grounds at Madrona Manor--as one would expect--are immaculate. It is a mansion after all. Tulips, roses, cherry and camellias, leave the eight-acre estate billowing with floral delights. But my favorite part is the property's organic kitchen garden. \u003c/p>\n\u003cp>Under the guidance of Executive Chef Jesse Mallgren, the kitchen garden provides culinary inspiration for the restaurant most of the year. Raspberries, heirloom tomatoes, fava beans, lettuces such as wasabi arugula, are just a few of plants you'll find on the property. Let me tell you, wasabi arugula is called that for a reason. I couldn't help but sample some of it. \u003c/p>\n\u003cp>But don't take my word for it, hear what Chef Jesse has to say about it:\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/3LMEDqWklJk\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I was at Madrona Manor last month while \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">driving all around California in a Chevy Volt\u003c/a>. I had the luxury of not only staying there, but also dining there. Heck, they even let me charge my Volt there. \u003c/p>\n\u003cp>This chilled asparagus soup is just one of the amazing dishes I was treated to, featuring hazelnuts and rosemary blossoms. Look at how beautiful it is. After photographing it, I sat there in awe for a few minutes. I didn't want to ruin Chef Jesse's creation. But I got over that pretty quickly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2167.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2167.jpg\" alt=\"Chilled Asparagus Soup\" title=\"Chilled Asparagus Soup\" width=\"560\" class=\"alignnone size-full wp-image-44478\">\u003c/a>\u003c/p>\n\u003cp>What makes Chef Jesse a genius is not just his use of seasonal ingredients but also, his use of out-of-season items. For example, he even uses the asparagus plant when it's not producing. Who knew you could do that?! Ferns from the vegetable find their way into salads or just as a garnish. And they taste just as fresh as the vegetable themselves. Genius, I tell you. \u003c/p>\n\u003cp>Here he is showing off his beautiful fava bean plant and you can tell, he's quite proud of it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2316.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2316.jpg\" alt=\"Executive Chef Jesse Mallgren\" title=\"Executive Chef Jesse Mallgren\" width=\"560\" class=\"alignnone size-full wp-image-44482\">\u003c/a>\u003c/p>\n\u003cp>John Paxton purchased the land back in 1880 for just $10,500, a total of 240 acres in all. The home itself cost just $12,000 to build and was known as Madrona Knoll Rancho, one of the grandest homes in the 1880s. Not too surprising. When the house was completed it had 17 rooms, 3 1/2 baths and 7 fireplaces.\u003c/p>\n\u003cp>Being a century-old mansion, the Madrona Manor experience might seem a bit old and dusty. It's not. During my six-plus course meal, Chef Jesse and I were chit-chatting over Twitter, something I'm guessing Thomas Keller would never do. At least he didn't when I was at the French Laundry. \u003c/p>\n\u003cp>You can talk to Chef Jesse too, his Twitter handle is \u003ca href=\"https://twitter.com/#!/madronachef\">@MadronaChef\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/palm-terrace.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/palm-terrace.jpg\" alt=\"Palm Terrace\" title=\"Palm Terrace\" width=\"560\" class=\"alignnone size-full wp-image-44782\">\u003c/a>\u003c/p>\n\u003cp>But without further ado, let's get on to the eating, shall we? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2086.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2086.jpg\" alt=\"Menu from Madrona Manor, May 16, 2002\" title=\"Menu from Madrona Manor, May 16, 2002\" width=\"560\" class=\"alignnone size-full wp-image-44476\">\u003c/a>\u003c/p>\n\u003cp>As I mentioned, the dinner was about six courses, most of the ingredients were hand-picked from the garden that day. As Chef Jesse mentions in the video above, the dining experience at Madrona swings full circle. They try to use every part of the plant. That ethos was ever-present during my meal. It started with an amuse-bouche consisting of a radish and a savory churro and it ended on a similar note, with a marzipan radish and a more traditional churro. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2076.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2076.jpg\" alt=\"Radish and Churro\" title=\"Radish and Churro\" width=\"560\" class=\"alignnone size-full wp-image-44475\">\u003c/a>\u003c/p>\n\u003cp>This yukon gold gnocchi was one of my favorites. Not just for the flavor but as an avid gnocchi maker...it's always nice when someone else makes it. It's a very, very labor intensive process. And since Chef Jesse is always looking for a fun and tasty way to use the whole plant, this dish included estate pea leaves along with some fresh lemon and pecorino. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2188.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2188.jpg\" alt=\"Yukon Gold Potato Gnocchi\" title=\"Yukon Gold Potato Gnocchi\" width=\"560\" class=\"alignnone size-full wp-image-44479\">\u003c/a>\u003c/p>\n\u003cp>In case you were worried, the peas themselves were also used. Appropriately coined \"Peas and Carrots\" on the menu, I guarantee you this dish has no resemblance to the frozen vegetable mix you find at the grocery store. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2203.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2203.jpg\" alt=\"Peas and Carrots\" title=\"Peas and Carrots\" width=\"560\" class=\"alignnone size-full wp-image-44480\">\u003c/a>\u003c/p>\n\u003cp>And just when I thought I couldn't eat another bite, this was dessert one of two. And I ate both! The second was a Guinness ice cream which was hand churned tableside using minus 320 degree nitrogen. How could anyone turn that down? Sadly, my photos of that dessert did not turn out. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_2300.jpg\" alt=\"Creme Caramel\" title=\"Creme Caramel\" width=\"560\" class=\"alignnone size-full wp-image-44481\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So if you have yet to make it as far north as Healdsburg, I suggest you book that Zipcar today! Besides being the home to Madrona Manor, the town of Healdsburg, is one of California's wine capitols, that is, three of the most important wine-producing regions (the Russian River, Dry Creek, and Alexander Valley) meet in Healdsburg.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The girl & the fig's Lavender Mojito",
"title": "The girl & the fig's Lavender Mojito",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3555.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3555.jpg\" alt=\"Lavender Mojito\" title=\"Lavender Mojito\" width=\"500\" class=\"alignnone size-full wp-image-44265\">\u003c/a>\u003c/p>\n\u003cp>As I noted in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">my last post\u003c/a>, I'm fresh off a three week tour of California. Over that run I've put some 2,000 miles on a (borrowed) Chevy Volt all while visiting sustainable farms and food producers along the way. And what an honor it was. I spent time with some really amazing people including Sondra Bernstein and her crew from \u003ca href=\"http://www.thegirlandthefig.com/\">the girl & the fig\u003c/a>, \u003ca href=\"http://www.thefigcafe.com/\">the fig cafe\u003c/a> and \u003ca href=\"http://www.estate-sonoma.com/\">ESTATE\u003c/a>, all located in Sonoma Valley. \u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/figgirl\">Sondra\u003c/a> and her business partner Chef John Toulze have been defining Sonoma cuisine for over a decade now, and from the looks of it, they aren't planning to slow down anytime soon. This is probably best punctuated by their latest cookbook, \u003ca href=\"http://www.platsdujour.net\">Plats du Jour\u003c/a>-- though calling it simply a cookbook is a gross understatement. Sure, the book is filled with out-of-this-world recipes and mouth-watering photos but...it's the details about their journey creating a biodynamic farm that's truly fascinating. And this isn't just some vanity project, their plot shares land with \u003ca href=\"http://www.imagerywinery.com/\">Imagery Estate Winery\u003c/a>--a biodynamic vineyard located in Glen Ellen--and the little sister of \u003ca href=\"http://www.benziger.com/\">Benziger Family Winery\u003c/a>, this country's first certified biodynamic vineyard and winery. The Benziger family isn't just serious about biodynamics, they've pretty much defined it for generations to come. Patriarch \u003ca href=\"http://www.treehugger.com/green-food/benziger-60s-pot-farm-becomes-sonomas-first-certified-biodynamic-winery.html\">Mike Benziger\u003c/a> is really an agricultural genius. \u003c/p>\n\u003cp>Pictured below are Sondra and Chef John at the Imagery Estate farm. The beets that Sondra is holding made their way into a very tasty beet and carrot juice cocktail enjoyed by us later that day. But Sondra admits, they haven't gotten it all figured out just yet. This is a learning process. For example, the farm is booming with leeks at the moment and therefore, so is the menu at all three restaurants (oops!). Next time around they will pace out their plantings to better balance the menu.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3251.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3251.jpg\" alt=\"Sondra Bernstein and Chef John Toulze\" title=\"Sondra Bernstein and Chef John Toulze\" width=\"500\" class=\"alignnone size-full wp-image-44266\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Biodynamic farming, in its simplest form, is a holistic approach to agriculture. It's kinda like extreme organics. The idea is to not just be green and avoid the \u003cem>bad stuff\u003c/em> like pesticides and herbicides, but to create a diversified and balanced ecosystem. For that reason, biodynamic farms always grow multiple crops and must include livestock. In fact, preparations are made using such things as fermented manure, minerals and herbs, which are then dispersed throughout the property to balance the farm's life force. And it's not just some hippy-dippy form of farming, I swear, these treatments are a true form of recycling of nutrients. A \u003ca href=\"http://en.wikipedia.org/wiki/Biodynamic_agriculture#cite_note-BARPP-10\">2011 report on biodynamics\u003c/a> found that, while usually resulting in lower yields, these farms had healthier soils and better energy efficiency with respect to production than conventional farms. Yes, and even better than organic farms! Astronomical influences are also of consideration, like the moon's effect on plant life. That is, the moon's phase is actually used to determine planting, cultivating and harvesting. \u003c/p>\n\u003cp>Benziger has a great \"food pyramid\" type \u003ca href=\"http://www.benziger.com/assets/client/File/images/08BD%20Pyramid.jpg\">diagram on biodynamics\u003c/a> that is worth checking out. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3276.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3276.jpg\" alt=\"Biodynamically Grown Veggies\" title=\"Biodynamically Grown Veggies\" width=\"500\" class=\"alignnone size-full wp-image-44267\">\u003c/a>\u003c/p>\n\u003cp>I got to spend the whole day with Sondra and Chef John, farming, cooking, eating and drinking. What a rush! At our stop at the girl & the fig, we made this lovely Lavender Mojito. And you might have noticed, I kind of have a thing for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">lavender-inspired cocktails\u003c/a>. But before you can make the mojito, you have to make some lavender simply syrup. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3749.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3749.jpg\" alt=\"Lavender Simple Syrup\" title=\"Lavender Simple Syrup\" width=\"500\" class=\"alignnone size-full wp-image-44270\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Lavender Simple Syrup\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup of water\u003c/li>\n\u003cli>1 cup of sugar\u003c/li>\n\u003cli>3 tablespoons culinary lavender\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Using a small sauce pot, bring the sugar, water and lavender to a boil.\u003c/li>\n\u003cli>Let simmer until the sugar is completely dissolved.\u003c/li>\n\u003cli>Let cool and strain out the lavender.\u003c/li>\n\u003cli>Store in the refrigerator for up to one month.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3442.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3442.jpg\" alt=\"Fresh Mint for the Mojito\" title=\"Fresh Mint for the Mojito\" width=\"500\" class=\"alignnone size-full wp-image-44268\">\u003c/a>\u003c/p>\n\u003cp>Now on to the mojito recipe! We made this cocktail with fresh lavender from the garden. But I do apologize for the background noise in this video. This place is hustling, and the fact that we were able to film there at all was a treat. The place has always been busy but now that \u003ca href=\"http://images4.wikia.nocookie.net/__cb20120307005845/ladygaga/images/f/f8/2-26-12_The_Girl_and_the_Fig.jpg\">Lady Gaga has dined there\u003c/a> (at the very bar Sondra and I are sitting at) it's a complete madhouse. But still so worth a visit, just make a reservation if you can. \u003c/p>\n\u003cp>\u003cstrong>Lavender Mojito\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/6bfuDxcXlMM\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 cocktails\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 ounces light rum\u003c/li>\n\u003cli>16–20 fresh mint leaves\u003c/li>\n\u003cli>Juice of 2 limes\u003c/li>\n\u003cli>2 ounces Lavender Simple Syrup\u003c/li>\n\u003cli>Club Soda\u003c/li>\n\u003cli>Lavender sprigs, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Add torn fresh mint leaves to a pint glass.\u003c/li>\n\u003cli>Add lime juice and lavender syrup and muddle the ingredients.\u003c/li>\n\u003cli>Add ice, the rum and give it a shake.\u003c/li>\n\u003cli>Top it off with the club soda and some fresh lavender.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3537.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3537.jpg\" alt=\"Lavender Mojito\" title=\"Lavender Mojito\" width=\"500\" class=\"alignnone size-full wp-image-44269\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This is just one of many garden-inspired recipes that Sondra's restaurants has to offer. Like that beet- and carrot-juice cocktail that's as beautiful as it is tasty. I also suggest their lavender crème brûlée. Stay tuned for more about Sondra and what she is up to here on Bay Area Bites!\u003c/p>\n\n",
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"excerpt": "A culinary staple of Sonoma County is Sondra Bernstein's the girl & the fig, which is why it was my pleasure to spend the day farming, cooking and eating with the self-proclaimed \"fig girl\" herself. This lovely and fresh Lavender Mojito is just one of the many cocktails we made using biodynamically farmed ingredients from their plot at Imagery Estate Winery, located in Glen Ellen.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3555.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3555.jpg\" alt=\"Lavender Mojito\" title=\"Lavender Mojito\" width=\"500\" class=\"alignnone size-full wp-image-44265\">\u003c/a>\u003c/p>\n\u003cp>As I noted in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">my last post\u003c/a>, I'm fresh off a three week tour of California. Over that run I've put some 2,000 miles on a (borrowed) Chevy Volt all while visiting sustainable farms and food producers along the way. And what an honor it was. I spent time with some really amazing people including Sondra Bernstein and her crew from \u003ca href=\"http://www.thegirlandthefig.com/\">the girl & the fig\u003c/a>, \u003ca href=\"http://www.thefigcafe.com/\">the fig cafe\u003c/a> and \u003ca href=\"http://www.estate-sonoma.com/\">ESTATE\u003c/a>, all located in Sonoma Valley. \u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/#!/figgirl\">Sondra\u003c/a> and her business partner Chef John Toulze have been defining Sonoma cuisine for over a decade now, and from the looks of it, they aren't planning to slow down anytime soon. This is probably best punctuated by their latest cookbook, \u003ca href=\"http://www.platsdujour.net\">Plats du Jour\u003c/a>-- though calling it simply a cookbook is a gross understatement. Sure, the book is filled with out-of-this-world recipes and mouth-watering photos but...it's the details about their journey creating a biodynamic farm that's truly fascinating. And this isn't just some vanity project, their plot shares land with \u003ca href=\"http://www.imagerywinery.com/\">Imagery Estate Winery\u003c/a>--a biodynamic vineyard located in Glen Ellen--and the little sister of \u003ca href=\"http://www.benziger.com/\">Benziger Family Winery\u003c/a>, this country's first certified biodynamic vineyard and winery. The Benziger family isn't just serious about biodynamics, they've pretty much defined it for generations to come. Patriarch \u003ca href=\"http://www.treehugger.com/green-food/benziger-60s-pot-farm-becomes-sonomas-first-certified-biodynamic-winery.html\">Mike Benziger\u003c/a> is really an agricultural genius. \u003c/p>\n\u003cp>Pictured below are Sondra and Chef John at the Imagery Estate farm. The beets that Sondra is holding made their way into a very tasty beet and carrot juice cocktail enjoyed by us later that day. But Sondra admits, they haven't gotten it all figured out just yet. This is a learning process. For example, the farm is booming with leeks at the moment and therefore, so is the menu at all three restaurants (oops!). Next time around they will pace out their plantings to better balance the menu.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3251.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3251.jpg\" alt=\"Sondra Bernstein and Chef John Toulze\" title=\"Sondra Bernstein and Chef John Toulze\" width=\"500\" class=\"alignnone size-full wp-image-44266\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Biodynamic farming, in its simplest form, is a holistic approach to agriculture. It's kinda like extreme organics. The idea is to not just be green and avoid the \u003cem>bad stuff\u003c/em> like pesticides and herbicides, but to create a diversified and balanced ecosystem. For that reason, biodynamic farms always grow multiple crops and must include livestock. In fact, preparations are made using such things as fermented manure, minerals and herbs, which are then dispersed throughout the property to balance the farm's life force. And it's not just some hippy-dippy form of farming, I swear, these treatments are a true form of recycling of nutrients. A \u003ca href=\"http://en.wikipedia.org/wiki/Biodynamic_agriculture#cite_note-BARPP-10\">2011 report on biodynamics\u003c/a> found that, while usually resulting in lower yields, these farms had healthier soils and better energy efficiency with respect to production than conventional farms. Yes, and even better than organic farms! Astronomical influences are also of consideration, like the moon's effect on plant life. That is, the moon's phase is actually used to determine planting, cultivating and harvesting. \u003c/p>\n\u003cp>Benziger has a great \"food pyramid\" type \u003ca href=\"http://www.benziger.com/assets/client/File/images/08BD%20Pyramid.jpg\">diagram on biodynamics\u003c/a> that is worth checking out. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3276.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3276.jpg\" alt=\"Biodynamically Grown Veggies\" title=\"Biodynamically Grown Veggies\" width=\"500\" class=\"alignnone size-full wp-image-44267\">\u003c/a>\u003c/p>\n\u003cp>I got to spend the whole day with Sondra and Chef John, farming, cooking, eating and drinking. What a rush! At our stop at the girl & the fig, we made this lovely Lavender Mojito. And you might have noticed, I kind of have a thing for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">lavender-inspired cocktails\u003c/a>. But before you can make the mojito, you have to make some lavender simply syrup. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3749.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3749.jpg\" alt=\"Lavender Simple Syrup\" title=\"Lavender Simple Syrup\" width=\"500\" class=\"alignnone size-full wp-image-44270\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Lavender Simple Syrup\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup of water\u003c/li>\n\u003cli>1 cup of sugar\u003c/li>\n\u003cli>3 tablespoons culinary lavender\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Using a small sauce pot, bring the sugar, water and lavender to a boil.\u003c/li>\n\u003cli>Let simmer until the sugar is completely dissolved.\u003c/li>\n\u003cli>Let cool and strain out the lavender.\u003c/li>\n\u003cli>Store in the refrigerator for up to one month.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3442.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3442.jpg\" alt=\"Fresh Mint for the Mojito\" title=\"Fresh Mint for the Mojito\" width=\"500\" class=\"alignnone size-full wp-image-44268\">\u003c/a>\u003c/p>\n\u003cp>Now on to the mojito recipe! We made this cocktail with fresh lavender from the garden. But I do apologize for the background noise in this video. This place is hustling, and the fact that we were able to film there at all was a treat. The place has always been busy but now that \u003ca href=\"http://images4.wikia.nocookie.net/__cb20120307005845/ladygaga/images/f/f8/2-26-12_The_Girl_and_the_Fig.jpg\">Lady Gaga has dined there\u003c/a> (at the very bar Sondra and I are sitting at) it's a complete madhouse. But still so worth a visit, just make a reservation if you can. \u003c/p>\n\u003cp>\u003cstrong>Lavender Mojito\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/6bfuDxcXlMM\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 cocktails\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 ounces light rum\u003c/li>\n\u003cli>16–20 fresh mint leaves\u003c/li>\n\u003cli>Juice of 2 limes\u003c/li>\n\u003cli>2 ounces Lavender Simple Syrup\u003c/li>\n\u003cli>Club Soda\u003c/li>\n\u003cli>Lavender sprigs, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Add torn fresh mint leaves to a pint glass.\u003c/li>\n\u003cli>Add lime juice and lavender syrup and muddle the ingredients.\u003c/li>\n\u003cli>Add ice, the rum and give it a shake.\u003c/li>\n\u003cli>Top it off with the club soda and some fresh lavender.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3537.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_3537.jpg\" alt=\"Lavender Mojito\" title=\"Lavender Mojito\" width=\"500\" class=\"alignnone size-full wp-image-44269\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This is just one of many garden-inspired recipes that Sondra's restaurants has to offer. Like that beet- and carrot-juice cocktail that's as beautiful as it is tasty. I also suggest their lavender crème brûlée. Stay tuned for more about Sondra and what she is up to here on Bay Area Bites!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Best first date spots in San Francisco, Marin, and Sonoma counties",
"title": "Best first date spots in San Francisco, Marin, and Sonoma counties",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/couples.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/couples.jpg\" alt=\"couples\" title=\"couples\" width=\"560\" height=\"500\" class=\"alignnone size-full wp-image-43979\">\u003c/a>\u003cbr>\n\u003cem>Photos: Pamela Palma\u003c/em>\u003c/p>\n\u003cp>Where's the best place to take a first date? From the romantically-lit and intimate to the no-pressure fun and casual spots, we've rounded up the best places in three counties to dine with someone you're just getting to know. Read on...\u003c/p>\n\u003cp>\u003ca href=\"http://laciccia.com/\">1) La Ciccia\u003c/a>, San Francisco (Noe Valley)\u003cbr>\nNot since \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> has an Italian restaurant, focused on a single region, captured the hearts of so many diners. Cozy and intimate, this Noe Valley eatery is where to go when you want to up the romance ante.\u003c/p>\n\u003cp>Focusing entirely on his native cuisine from Sardegna, chef Massimiliano Conti sticks to his roots with a rustic, seafood-focused menu and an impressive wine list that showcases the region’s interesting offerings like Cannonau and Vermentino. The octopus stew is a staple for many diners.\u003c/p>\n\u003cp>\u003ca href=\"http://statebirdsf.com/\">2) State Bird Provisions\u003c/a>, San Francisco (Lower Fillmore)\u003cbr>\nIf your date is into the Bay Area food scene go to State Bird Provisions, one of the coolest new spots where you are likely to see San Francisco chefs dining. What started off as a way for chefs Stuart Brioza and Nicole Krasinski, formerly of Rubicon, to deep-fry quail (California’s state bird) has developed into one of San Francisco’s most innovative menus. Some dishes are served Dim Sum style, others can be ordered, everything arrives at the whim of the kitchen, and it’s all delicious. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">3) The Ferry Building\u003c/a>, San Francisco (Embarcadero)\u003cbr>\nIt seems nearly impossible to have a boring date at a marketplace that offers so much. Try \u003ca href=\"http://www.ferrybuildingmarketplace.com/hog_island_oyster_company.php\">Hog Island Oyster Company\u003c/a> for a super social happy hour Monday through Thursday, or meet up on a Saturday morning for celebrity-chef-spotting at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">farmers’ market\u003c/a>. Grab a meat cone or a satisfying sandwich from \u003ca href=\"http://www.ferrybuildingmarketplace.com/boccalone_shop_page.php\">Boccalone\u003c/a> or a loaf of bread from \u003ca href=\"http://www.ferrybuildingmarketplace.com/acme_bread_company.php\">Acme\u003c/a> and a wheel of Red Hawk from \u003ca href=\"http://www.ferrybuildingmarketplace.com/cowgirl_creamery.php\">Cowgirl Creamery\u003c/a> to make your own, then head to the dock to watch the boats pass by.\u003c/p>\n\u003cp>\u003ca href=\"http://www.brazenheadsf.com/\">4) Brazen Head\u003c/a>, San Francisco (Marina)\u003cbr>\nOne of San Francisco's best late-night restaurants has flown under the radar since it opened in 1980. Belly up to the bar for a classic gin martini from a charming curmudgeon of a bartender and enjoy it with a plate of oysters and a spot-on French onion gratinee soup. A petite filet, some shrimp scampi, and the flattering dim light of the tiny dining room add up to romance galore. The best part? They serve dinner until 1am.\u003c/p>\n\u003cp>\u003ca href=\"http://barbocce.com/\">5) Bar Bocce\u003c/a>, Sausalito\u003cbr>\nThe newest addition to Sausalito’s tourist-friendly and locally-beloved food and wine scene is an idyllic spot for a first date. Watch the sun set over the harbor from any of the outdoor couches or tables surrounding the fire pit, or ignore the natural beauty in favor of athletics as you toss a bocce ball forward and a glass of wine back. Though the food is secondary to the setting and the innovative wine-cocktail list, Bar Bocce is absolutely worth a visit for a first date--even if it's just with a friend.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sorellacaffe.com/\">6) Sorella Caffe\u003c/a>, Fairfax\u003cbr>\nClassically Fairfaxian-casual, Sorella Caffe has a skilled, low-key staff and solid Italian food with flair. Special touches like a live piano player, a round windowed dining room and a fireplace that makes diners feel as though they're enjoying their gorgonzola ravioli in a toasty, warm yurt. Sorella is a comfortable spot to get to know someone while enjoying a little whimsy-- a giant communal wheel of Parmesan cheese arrives as the menus do and diners are presented with a bowlful of gummy bears to dig through while perusing the dessert menu.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.restaurantpicco.com/\">7) Picco\u003c/a>, Larkspur\u003cbr>\nLet's face it--you can't go wrong taking a date to ANY of \u003ca href=\"http://www.restaurantpicco.com/docs/picco_presskit.pdf\">Bruce Hill's\u003c/a> restaurants. \u003ca href=\"http://www.bixrestaurant.com/\">Bix\u003c/a>, \u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a>, and \u003ca href=\"http://www.pizzeriapicco.com/\">Pizzeria Picco\u003c/a> are all excellent establishments on their own merits, but there's something about Picco that is so cozy and inviting that it's hard to imagine any first date that takes place here not being a success. After a dinner of Hill's made-to-order risotto of the day, paired with one of the restaurant's signature cocktails, take a stroll through downtown Larkspur to enjoy the fresh Marin air.\u003c/p>\n\u003cp>\u003ca href=\"http://www.underwoodgraton.com/\">8) Underwood\u003c/a>, Graton\u003cbr>\nSure, it's a drive from just about anywhere in Sonoma, Marin, or San Francisco Counties--unless you happen to be one of the 1900 people who live in Graton--but the Underwood Bar and Bistro is worth a trek of any distance to eat chef Matthew Greenbaum's food while sitting quietly amongst the wine country movers-and-shakers who come to their hometown restaurant for a little slice of sophistication. Sharing several small plates of tapas and some innovative cocktails like a \u003ca href=\"http://www.underwoodgraton.com/cocktail.pdf\">French Martini\u003c/a> is a great way to break the ice. And hey, if the date goes REALLY well, you can breakfast at Greenbaum's \u003ca href=\"http://willowwoodgraton.com/\">Willow Wood\u003c/a> across the street...the next morning.\u003c/p>\n\u003cp>\u003ca href=\"http://www.scopahealdsburg.com/\">9) Scopa\u003c/a>, Healdsburg\u003cbr>\nIn a town where antiques and San Francisco Marina-district overflow comprise more of the population during the summertime than native Healdsburgers do, Scopa is a bastion of good, homey food with a hip atmosphere that caters to tourists and locals alike. Scopa is right on the town's central square, and a stroll around the grassy park and a little window-shopping while you wait for your table sets the tone for a casual yet intimate evening. Don't miss Nonna's chicken, a recipe handed down from NorCal local chef Ari Rosen's grandmother. A perfect mix of local and carefully-selected Italian wines are de rigeur. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.diavolapizzeria.com/\">10) Diavola\u003c/a>, Geyserville\u003cbr>\nThe more casual \"little brother\" of the former \u003ca href=\"http://pantry.blogs.pressdemocrat.com/11795/r-i-p-santi/\">Santi\u003c/a> (R.I.P.), Geyserville's Diavola focuses on turning basic local ingredients into the most delicious pizza, pasta, and housemade salumi and sausages. In addition to a 'dine-at-the table' date, Diavola offers a plethora of options for a picnic date. Grab some homemade pickles and pate from the take-out case, and enjoy your meal outdoors with a bottle of local wine at any of the dozens of wineries within a 10-mile radius.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/couples.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/couples.jpg\" alt=\"couples\" title=\"couples\" width=\"560\" height=\"500\" class=\"alignnone size-full wp-image-43979\">\u003c/a>\u003cbr>\n\u003cem>Photos: Pamela Palma\u003c/em>\u003c/p>\n\u003cp>Where's the best place to take a first date? From the romantically-lit and intimate to the no-pressure fun and casual spots, we've rounded up the best places in three counties to dine with someone you're just getting to know. Read on...\u003c/p>\n\u003cp>\u003ca href=\"http://laciccia.com/\">1) La Ciccia\u003c/a>, San Francisco (Noe Valley)\u003cbr>\nNot since \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a> has an Italian restaurant, focused on a single region, captured the hearts of so many diners. Cozy and intimate, this Noe Valley eatery is where to go when you want to up the romance ante.\u003c/p>\n\u003cp>Focusing entirely on his native cuisine from Sardegna, chef Massimiliano Conti sticks to his roots with a rustic, seafood-focused menu and an impressive wine list that showcases the region’s interesting offerings like Cannonau and Vermentino. The octopus stew is a staple for many diners.\u003c/p>\n\u003cp>\u003ca href=\"http://statebirdsf.com/\">2) State Bird Provisions\u003c/a>, San Francisco (Lower Fillmore)\u003cbr>\nIf your date is into the Bay Area food scene go to State Bird Provisions, one of the coolest new spots where you are likely to see San Francisco chefs dining. What started off as a way for chefs Stuart Brioza and Nicole Krasinski, formerly of Rubicon, to deep-fry quail (California’s state bird) has developed into one of San Francisco’s most innovative menus. Some dishes are served Dim Sum style, others can be ordered, everything arrives at the whim of the kitchen, and it’s all delicious. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">3) The Ferry Building\u003c/a>, San Francisco (Embarcadero)\u003cbr>\nIt seems nearly impossible to have a boring date at a marketplace that offers so much. Try \u003ca href=\"http://www.ferrybuildingmarketplace.com/hog_island_oyster_company.php\">Hog Island Oyster Company\u003c/a> for a super social happy hour Monday through Thursday, or meet up on a Saturday morning for celebrity-chef-spotting at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">farmers’ market\u003c/a>. Grab a meat cone or a satisfying sandwich from \u003ca href=\"http://www.ferrybuildingmarketplace.com/boccalone_shop_page.php\">Boccalone\u003c/a> or a loaf of bread from \u003ca href=\"http://www.ferrybuildingmarketplace.com/acme_bread_company.php\">Acme\u003c/a> and a wheel of Red Hawk from \u003ca href=\"http://www.ferrybuildingmarketplace.com/cowgirl_creamery.php\">Cowgirl Creamery\u003c/a> to make your own, then head to the dock to watch the boats pass by.\u003c/p>\n\u003cp>\u003ca href=\"http://www.brazenheadsf.com/\">4) Brazen Head\u003c/a>, San Francisco (Marina)\u003cbr>\nOne of San Francisco's best late-night restaurants has flown under the radar since it opened in 1980. Belly up to the bar for a classic gin martini from a charming curmudgeon of a bartender and enjoy it with a plate of oysters and a spot-on French onion gratinee soup. A petite filet, some shrimp scampi, and the flattering dim light of the tiny dining room add up to romance galore. The best part? They serve dinner until 1am.\u003c/p>\n\u003cp>\u003ca href=\"http://barbocce.com/\">5) Bar Bocce\u003c/a>, Sausalito\u003cbr>\nThe newest addition to Sausalito’s tourist-friendly and locally-beloved food and wine scene is an idyllic spot for a first date. Watch the sun set over the harbor from any of the outdoor couches or tables surrounding the fire pit, or ignore the natural beauty in favor of athletics as you toss a bocce ball forward and a glass of wine back. Though the food is secondary to the setting and the innovative wine-cocktail list, Bar Bocce is absolutely worth a visit for a first date--even if it's just with a friend.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sorellacaffe.com/\">6) Sorella Caffe\u003c/a>, Fairfax\u003cbr>\nClassically Fairfaxian-casual, Sorella Caffe has a skilled, low-key staff and solid Italian food with flair. Special touches like a live piano player, a round windowed dining room and a fireplace that makes diners feel as though they're enjoying their gorgonzola ravioli in a toasty, warm yurt. Sorella is a comfortable spot to get to know someone while enjoying a little whimsy-- a giant communal wheel of Parmesan cheese arrives as the menus do and diners are presented with a bowlful of gummy bears to dig through while perusing the dessert menu.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.restaurantpicco.com/\">7) Picco\u003c/a>, Larkspur\u003cbr>\nLet's face it--you can't go wrong taking a date to ANY of \u003ca href=\"http://www.restaurantpicco.com/docs/picco_presskit.pdf\">Bruce Hill's\u003c/a> restaurants. \u003ca href=\"http://www.bixrestaurant.com/\">Bix\u003c/a>, \u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a>, and \u003ca href=\"http://www.pizzeriapicco.com/\">Pizzeria Picco\u003c/a> are all excellent establishments on their own merits, but there's something about Picco that is so cozy and inviting that it's hard to imagine any first date that takes place here not being a success. After a dinner of Hill's made-to-order risotto of the day, paired with one of the restaurant's signature cocktails, take a stroll through downtown Larkspur to enjoy the fresh Marin air.\u003c/p>\n\u003cp>\u003ca href=\"http://www.underwoodgraton.com/\">8) Underwood\u003c/a>, Graton\u003cbr>\nSure, it's a drive from just about anywhere in Sonoma, Marin, or San Francisco Counties--unless you happen to be one of the 1900 people who live in Graton--but the Underwood Bar and Bistro is worth a trek of any distance to eat chef Matthew Greenbaum's food while sitting quietly amongst the wine country movers-and-shakers who come to their hometown restaurant for a little slice of sophistication. Sharing several small plates of tapas and some innovative cocktails like a \u003ca href=\"http://www.underwoodgraton.com/cocktail.pdf\">French Martini\u003c/a> is a great way to break the ice. And hey, if the date goes REALLY well, you can breakfast at Greenbaum's \u003ca href=\"http://willowwoodgraton.com/\">Willow Wood\u003c/a> across the street...the next morning.\u003c/p>\n\u003cp>\u003ca href=\"http://www.scopahealdsburg.com/\">9) Scopa\u003c/a>, Healdsburg\u003cbr>\nIn a town where antiques and San Francisco Marina-district overflow comprise more of the population during the summertime than native Healdsburgers do, Scopa is a bastion of good, homey food with a hip atmosphere that caters to tourists and locals alike. Scopa is right on the town's central square, and a stroll around the grassy park and a little window-shopping while you wait for your table sets the tone for a casual yet intimate evening. Don't miss Nonna's chicken, a recipe handed down from NorCal local chef Ari Rosen's grandmother. A perfect mix of local and carefully-selected Italian wines are de rigeur. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.diavolapizzeria.com/\">10) Diavola\u003c/a>, Geyserville\u003cbr>\nThe more casual \"little brother\" of the former \u003ca href=\"http://pantry.blogs.pressdemocrat.com/11795/r-i-p-santi/\">Santi\u003c/a> (R.I.P.), Geyserville's Diavola focuses on turning basic local ingredients into the most delicious pizza, pasta, and housemade salumi and sausages. In addition to a 'dine-at-the table' date, Diavola offers a plethora of options for a picnic date. Grab some homemade pickles and pate from the take-out case, and enjoy your meal outdoors with a bottle of local wine at any of the dozens of wineries within a 10-mile radius.\u003c/p>\n\n\u003c/div>\u003c/p>",
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