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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"disqusTitle": "Hands-On Food Adventures in Kyoto",
"title": "Hands-On Food Adventures in Kyoto",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/daymaru.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/daymaru.jpg\" alt=\"Japanese sweet\" title=\"Japanese sweet\" width=\"560\" height=\"411\" class=\"alignnone size-full wp-image-43504\">\u003c/a>\u003cbr>\n\u003cem>Kyoto springtime sweet\u003c/em>\u003c/p>\n\u003cp>I’m up to my wrists in \u003cem>nukadoko\u003c/em>—a squishy, yeasty mulch of rice bran, miso, salted water, seaweed and red peppers—in a class on pickling vegetables at one of Kyoto’s premier pickle purveyors, the 95-year old \u003ca href=\"http://www.kawakatu.com/\">Kawakatu\u003c/a> company.\u003c/p>\n\u003cp>The instructor, Mr. Akazawa, a master of the art of preserving more than a hundred veggies from eggplant to giant radish, explains that only a few decades ago, Japanese housewives routinely prepared their own pickles, but with women’s recent migration to the workplace, more people are purchasing this daily staple of Japanese cuisine. \u003c/p>\n\u003cp>He is actually explaining this all in Japanese, but luckily I have the gracious interpreting services of Tomoko Yoshihara, one of the \u003ca href=\"http://kyotofreeguide.sakura.ne.jp/\">Kyoto Free Guides\u003c/a> -- a generous group of volunteers who enjoy practicing their English by kindly taking tourists to visit gardens, temples or tearooms -- (Tomoko did say I was the first to ask for pickle making). \u003c/p>\n\u003cp>While my husband is here teaching at a local university for two weeks, I’ve decided that besides admiring the traditional wooden houses which line Kyoto’s charming narrow lanes, I want to appreciate the legendary food of this ancient city, known as “the historical and cultural heart of Japan,” not only by sampling its specialties, but by learning how to make a few of them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickle-Collage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickle-Collage-2.jpg\" alt=\"pickle making class\" title=\"pickle making class\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-43155\">\u003c/a>\u003cbr>\n\u003cem>Pickle making class and homework=lunch\u003c/em>\u003c/p>\n\u003cp>After salting the daikon, cabbage, eggplant and cucumber, I bury them in my tub of rice bran mush, as directed by Mr. Akazawa. He tells me that once I take my container home, I should keep it covered, mix up the \u003cem>nukadoko\u003c/em> everyday and specifies how long to wait before each veggie will be properly pickled. The problem, I realize, is that the tub weighs over 10 pounds and there is no way I can lug it around on the bus all day. Tomoko and I have another class scheduled for the afternoon in \u003cem>wagashi\u003c/em> (sweet) making. No problem, says Mr. Akazawa, Kawakatu will be happy to deliver the tub of pickles to my door tomorrow morning -- and they do. Like so much in Kyoto, from white-gloved drivers in immaculate taxis with lace covered headrests to super helpful subway station agents, exceptional service is part of the cultural landscape.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/yuba-soup1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/yuba-soup1.jpg\" alt=\"yuba soup\" title=\"yuba soup\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43497\">\u003c/a>\u003cbr>\n\u003cem>Soba soup topped with yuba\u003c/em>\u003c/p>\n\u003cp>Since Kyoto’s climate makes it an ideal vegetable growing center and home to carrots and radishes only cultivated in this region, its pickles are particularly prized -- an item that Japanese visitors from other parts of the country often bring back as souvenirs. I taste a host other Kyoto specialties in coming days, including \u003cem>yuba\u003c/em>, paper-thin, dried, soybean milk skin and a rainbow of exquisitely shaped sweets made with rice flour mochi. It’s springtime, so the sweets, reflecting the Japanese reverence for nature, take the form of flowers, young green leaves and cherry blossoms.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/wagashi-making-class1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/wagashi-making-class1.jpg\" alt=\"wagashi making class\" title=\"wagashi making class\" width=\"560\" height=\"469\" class=\"alignnone size-full wp-image-43499\">\u003c/a>\u003cbr>\n\u003cem>Sweets and tea\u003c/em>\u003c/p>\n\u003cp>In the \u003ca href=\"http://www.kanshundo.co.jp/museum/make/annai_e.htm\">\u003cem>wagashi\u003c/em> making class\u003c/a>, we learn how to encase a marble of red bean paste with pearly white mochi to make a smooth globe (it’s harder than it looks). Pressing the ball with a spiral form leaves a circular imprint that we accent with a tiny pink petal. Tomoko tells me this represents a fallen cherry blossom in a pool of water. We sample our sweets the traditional way: with a bowl of matcha green tea.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/nishiki-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/nishiki-Collage.jpg\" alt=\"Nishiki Market\" title=\"Nishiki Market\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-43157\">\u003c/a>\u003cbr>\n\u003cem>Nishiki Market wares: from tofu to turban shells\u003c/em>\u003c/p>\n\u003cp>The best place to see and savor Kyoto’s locally produced, fabulous foodstuffs is the \u003ca href=\"http://www.kyoto-nishiki.or.jp/english/\">Nishiki Market\u003c/a>, a long covered hall whose sides are lined with fish sellers, pickle peddlers, dried fruit dealers, and tofu vendors, many offering free samples. I tour the market on another day with Kyoto Free Guide, Ririko Yoneda, who has thoughtfully prepared a mini-dictionary so she can answer my inevitable “What’s that?” with the appropriate “conger eel” or “turban-shell.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fish-pop1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fish-pop1.jpg\" alt=\"Fish paste pop\" title=\"Fish paste pop\" width=\"400\" height=\"499\" class=\"alignnone size-full wp-image-43501\">\u003c/a>\u003cbr>\n\u003cem>Fish paste pop\u003c/em>\u003c/p>\n\u003cp>We stop for a snack of flavored fish paste on a stick. My sweet potato pop is yummy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Okonomiyaki-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Okonomiyaki-Collage.jpg\" alt=\"Okonomiyaki \" title=\"Okonomiyaki \" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-43158\">\u003c/a>\u003cbr>\n\u003cem>DIY lunch: okonomiyaki\u003c/em>\u003c/p>\n\u003cp>Somehow still feeling hungry, we head to a restaurant where we mix and then cook our lunch of \u003cem>okonomiyaki\u003c/em> on a hot grill. It’s a thick pancake made of cabbage, egg, ginger, green onions, flour and your choice of meat.\u003c/p>\n\u003cp>After lunch, Ririko and I take the old-fashioned \u003ca href=\"http://www.kyopro.kufs.ac.jp/dp/dp01.nsf/b7eb328e75d9627a49256feb00103b33/79fc17e94504d9b94925748f002b74c2!OpenDocument\">Randem tram\u003c/a> to a little \u003ca href=\"http://translate.google.com/translate?hl=en&sl=ja&u=http://home2.netpalace.jp/oisii-soba_daisuki/&ei=2ripT9LjB-mpiALpoKnSAg&sa=X&oi=translate&ct=result&resnum=1&ved=0CDEQ7gEwAA&prev=/search%3Fq%3Dhome2.netpalace.jp/oisii%26hl%3Den%26client%3Dsafari%26rls%3Den%26prmd%3Dimvns\">soba shop\u003c/a> run by Mr. Umehara, who provides a lesson in making these popular buckwheat noodles. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/soba-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/soba-Collage.jpg\" alt=\"soba making\" title=\"soba making\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-43160\">\u003c/a>\u003cbr>\n\u003cem>Making buckwheat soba noodles with help from Mr. Umehara\u003c/em>\u003c/p>\n\u003cp>Although Ririko is a fine interpreter, the young soba chef and I find that words are not really necessary, as I attempt to copy his movements mixing, kneading and rolling out the stiff dough. He charmingly resorts to drawing in the flour to explain that my circle needs to become a square and then a long rectangle. Not surprisingly, the rolling requires a lot of muscle. The hardest part is cutting the noodles into uniform skinny strips with a huge, heavy knife, an art that I gather takes months or years to master. \u003c/p>\n\u003cp>After my labors, Ririko and I enjoy a plate of cold cooked soba noodles that we dip into a tangy sauce enlivened with wasabi and green onions. Then Mr. Umehara brings over a pitcher of milky water. Ririko explains that this is \u003cem>yu\u003c/em>, the cooking liquid from the soba noodles. We pour a generous amount into our dipping sauce bowls and the resulting soup is the perfect capper to our afternoon soba snack.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/daimaru-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/daimaru-Collage.jpg\" alt=\"Daimaru Collage\" title=\"Daimaru Collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-43162\">\u003c/a>\u003cbr>\n\u003cem> Daimaru Market's delicacies and tiny taste of seaweed salads\u003c/em>\u003c/p>\n\u003cp>Another day, I venture out on my own to the food floor of \u003ca href=\"http://daimaru.web.transer.com/bb_url_ej.php?ctw_=sT,eCR-JE,bF,hT,uaHR0cDovL3d3dy5kYWltYXJ1LmNvLmpwL2ZvcmVpZ24va3lvdG8v,oaHR0cDovL3d3dy5kYWltYXJ1LmNvLmpwL2ZvcmVpZ24va3lvdG8=,f20120508133138-0,cVVRGLTg=,\">Daimaru department store\u003c/a>, where the selection is overwhelming: dozens of gorgeous salads, pastries, fried vegetables, again with plenty of tastes. The lovely thing about lunching in this living food museum is that a foreign visitor doesn’t need to struggle with a menu—just point.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Emi-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Emi-Collage.jpg\" alt=\"Emi Cooking class\" title=\"Emi Cooking class\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-43164\">\u003c/a>\u003cbr>\n\u003cem>Cooking class: fish, fu, yuba and plum wine with Emi\u003c/em>\u003c/p>\n\u003cp>For my last food adventure, I’ve lined up a \u003ca href=\"www.kyotouzuki.com\">cooking class\u003c/a> given by Emi Hirayama in her home kitchen. She usually teaches 3-4 students at a time, but the other couple scheduled to attend got sick so I have the delightful Emi all to myself. In 3 hours we make and eat 5 different dishes that highlight spring flavors, such as prawn and sugar snap salad with white miso dressing and grilled sea bream. Emi has prepared ingredients in a dozen little bowls spread across her kitchen table and puts me to work grating a Japanese yam that becomes a sticky jelly, deboning fish and chopping \u003cem>sansho\u003c/em> pepper leaves. This accomplished cook also introduces me to 3 kinds of miso, mugwort and black sesame flavored \u003cem>fu\u003c/em> (wheat gluten) and explains why the sea bream is considered a lucky fish (its name in Japanese is a pun on the word for “celebrate”). \u003c/p>\n\u003cp>Although Emi’s English is very good, as she maneuvers around her cozy kitchen pulling out a multitude of dishes to hold the many elements of the meal, she endearingly murmurs to herself in Japanese (as I know I do in English, trying to keep my place in a complicated recipe). She emphasizes presentation, so we make “little mountains” of the peas and prawns. We end the meal with tiny glasses of plum wine that she has—of course—made herself and clink our glasses with a toast: \u003cem>Kanpai!\u003c/em> And so I toast Emi, Tomoko, Ririko and Kyoto for the gift of these culinary adventures— \u003cem>Kanpai!\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/noodle-love.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/noodle-love.jpg\" alt=\"noodle love\" title=\"noodle love\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43165\">\u003c/a>\u003cbr>\n\u003cem>A bowl of Kyoto noodle love\u003c/em>\u003c/p>\n\n",
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"excerpt": "Kyoto is known for its refined cuisine. Besides dining out, I want to take a hands-on approach to sampling its delicacies.With the help of Kyoto Free Guides to translate, I take classes in pickle, soba and sweet making and finally a five course cooking class in a home kitchen.",
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"description": "Kyoto is known for its refined cuisine. Besides dining out, I want to take a hands-on approach to sampling its delicacies.With the help of Kyoto Free Guides to translate, I take classes in pickle, soba and sweet making and finally a five course cooking class in a home kitchen.",
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"headline": "Hands-On Food Adventures in Kyoto",
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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/daymaru.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/daymaru.jpg\" alt=\"Japanese sweet\" title=\"Japanese sweet\" width=\"560\" height=\"411\" class=\"alignnone size-full wp-image-43504\">\u003c/a>\u003cbr>\n\u003cem>Kyoto springtime sweet\u003c/em>\u003c/p>\n\u003cp>I’m up to my wrists in \u003cem>nukadoko\u003c/em>—a squishy, yeasty mulch of rice bran, miso, salted water, seaweed and red peppers—in a class on pickling vegetables at one of Kyoto’s premier pickle purveyors, the 95-year old \u003ca href=\"http://www.kawakatu.com/\">Kawakatu\u003c/a> company.\u003c/p>\n\u003cp>The instructor, Mr. Akazawa, a master of the art of preserving more than a hundred veggies from eggplant to giant radish, explains that only a few decades ago, Japanese housewives routinely prepared their own pickles, but with women’s recent migration to the workplace, more people are purchasing this daily staple of Japanese cuisine. \u003c/p>\n\u003cp>He is actually explaining this all in Japanese, but luckily I have the gracious interpreting services of Tomoko Yoshihara, one of the \u003ca href=\"http://kyotofreeguide.sakura.ne.jp/\">Kyoto Free Guides\u003c/a> -- a generous group of volunteers who enjoy practicing their English by kindly taking tourists to visit gardens, temples or tearooms -- (Tomoko did say I was the first to ask for pickle making). \u003c/p>\n\u003cp>While my husband is here teaching at a local university for two weeks, I’ve decided that besides admiring the traditional wooden houses which line Kyoto’s charming narrow lanes, I want to appreciate the legendary food of this ancient city, known as “the historical and cultural heart of Japan,” not only by sampling its specialties, but by learning how to make a few of them.\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/24/2012/05/pickle-Collage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickle-Collage-2.jpg\" alt=\"pickle making class\" title=\"pickle making class\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-43155\">\u003c/a>\u003cbr>\n\u003cem>Pickle making class and homework=lunch\u003c/em>\u003c/p>\n\u003cp>After salting the daikon, cabbage, eggplant and cucumber, I bury them in my tub of rice bran mush, as directed by Mr. Akazawa. He tells me that once I take my container home, I should keep it covered, mix up the \u003cem>nukadoko\u003c/em> everyday and specifies how long to wait before each veggie will be properly pickled. The problem, I realize, is that the tub weighs over 10 pounds and there is no way I can lug it around on the bus all day. Tomoko and I have another class scheduled for the afternoon in \u003cem>wagashi\u003c/em> (sweet) making. No problem, says Mr. Akazawa, Kawakatu will be happy to deliver the tub of pickles to my door tomorrow morning -- and they do. Like so much in Kyoto, from white-gloved drivers in immaculate taxis with lace covered headrests to super helpful subway station agents, exceptional service is part of the cultural landscape.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/yuba-soup1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/yuba-soup1.jpg\" alt=\"yuba soup\" title=\"yuba soup\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43497\">\u003c/a>\u003cbr>\n\u003cem>Soba soup topped with yuba\u003c/em>\u003c/p>\n\u003cp>Since Kyoto’s climate makes it an ideal vegetable growing center and home to carrots and radishes only cultivated in this region, its pickles are particularly prized -- an item that Japanese visitors from other parts of the country often bring back as souvenirs. I taste a host other Kyoto specialties in coming days, including \u003cem>yuba\u003c/em>, paper-thin, dried, soybean milk skin and a rainbow of exquisitely shaped sweets made with rice flour mochi. It’s springtime, so the sweets, reflecting the Japanese reverence for nature, take the form of flowers, young green leaves and cherry blossoms.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/wagashi-making-class1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/wagashi-making-class1.jpg\" alt=\"wagashi making class\" title=\"wagashi making class\" width=\"560\" height=\"469\" class=\"alignnone size-full wp-image-43499\">\u003c/a>\u003cbr>\n\u003cem>Sweets and tea\u003c/em>\u003c/p>\n\u003cp>In the \u003ca href=\"http://www.kanshundo.co.jp/museum/make/annai_e.htm\">\u003cem>wagashi\u003c/em> making class\u003c/a>, we learn how to encase a marble of red bean paste with pearly white mochi to make a smooth globe (it’s harder than it looks). Pressing the ball with a spiral form leaves a circular imprint that we accent with a tiny pink petal. Tomoko tells me this represents a fallen cherry blossom in a pool of water. We sample our sweets the traditional way: with a bowl of matcha green tea.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/nishiki-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/nishiki-Collage.jpg\" alt=\"Nishiki Market\" title=\"Nishiki Market\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-43157\">\u003c/a>\u003cbr>\n\u003cem>Nishiki Market wares: from tofu to turban shells\u003c/em>\u003c/p>\n\u003cp>The best place to see and savor Kyoto’s locally produced, fabulous foodstuffs is the \u003ca href=\"http://www.kyoto-nishiki.or.jp/english/\">Nishiki Market\u003c/a>, a long covered hall whose sides are lined with fish sellers, pickle peddlers, dried fruit dealers, and tofu vendors, many offering free samples. I tour the market on another day with Kyoto Free Guide, Ririko Yoneda, who has thoughtfully prepared a mini-dictionary so she can answer my inevitable “What’s that?” with the appropriate “conger eel” or “turban-shell.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fish-pop1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fish-pop1.jpg\" alt=\"Fish paste pop\" title=\"Fish paste pop\" width=\"400\" height=\"499\" class=\"alignnone size-full wp-image-43501\">\u003c/a>\u003cbr>\n\u003cem>Fish paste pop\u003c/em>\u003c/p>\n\u003cp>We stop for a snack of flavored fish paste on a stick. My sweet potato pop is yummy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Okonomiyaki-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Okonomiyaki-Collage.jpg\" alt=\"Okonomiyaki \" title=\"Okonomiyaki \" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-43158\">\u003c/a>\u003cbr>\n\u003cem>DIY lunch: okonomiyaki\u003c/em>\u003c/p>\n\u003cp>Somehow still feeling hungry, we head to a restaurant where we mix and then cook our lunch of \u003cem>okonomiyaki\u003c/em> on a hot grill. It’s a thick pancake made of cabbage, egg, ginger, green onions, flour and your choice of meat.\u003c/p>\n\u003cp>After lunch, Ririko and I take the old-fashioned \u003ca href=\"http://www.kyopro.kufs.ac.jp/dp/dp01.nsf/b7eb328e75d9627a49256feb00103b33/79fc17e94504d9b94925748f002b74c2!OpenDocument\">Randem tram\u003c/a> to a little \u003ca href=\"http://translate.google.com/translate?hl=en&sl=ja&u=http://home2.netpalace.jp/oisii-soba_daisuki/&ei=2ripT9LjB-mpiALpoKnSAg&sa=X&oi=translate&ct=result&resnum=1&ved=0CDEQ7gEwAA&prev=/search%3Fq%3Dhome2.netpalace.jp/oisii%26hl%3Den%26client%3Dsafari%26rls%3Den%26prmd%3Dimvns\">soba shop\u003c/a> run by Mr. Umehara, who provides a lesson in making these popular buckwheat noodles. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/soba-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/soba-Collage.jpg\" alt=\"soba making\" title=\"soba making\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-43160\">\u003c/a>\u003cbr>\n\u003cem>Making buckwheat soba noodles with help from Mr. Umehara\u003c/em>\u003c/p>\n\u003cp>Although Ririko is a fine interpreter, the young soba chef and I find that words are not really necessary, as I attempt to copy his movements mixing, kneading and rolling out the stiff dough. He charmingly resorts to drawing in the flour to explain that my circle needs to become a square and then a long rectangle. Not surprisingly, the rolling requires a lot of muscle. The hardest part is cutting the noodles into uniform skinny strips with a huge, heavy knife, an art that I gather takes months or years to master. \u003c/p>\n\u003cp>After my labors, Ririko and I enjoy a plate of cold cooked soba noodles that we dip into a tangy sauce enlivened with wasabi and green onions. Then Mr. Umehara brings over a pitcher of milky water. Ririko explains that this is \u003cem>yu\u003c/em>, the cooking liquid from the soba noodles. We pour a generous amount into our dipping sauce bowls and the resulting soup is the perfect capper to our afternoon soba snack.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/daimaru-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/daimaru-Collage.jpg\" alt=\"Daimaru Collage\" title=\"Daimaru Collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-43162\">\u003c/a>\u003cbr>\n\u003cem> Daimaru Market's delicacies and tiny taste of seaweed salads\u003c/em>\u003c/p>\n\u003cp>Another day, I venture out on my own to the food floor of \u003ca href=\"http://daimaru.web.transer.com/bb_url_ej.php?ctw_=sT,eCR-JE,bF,hT,uaHR0cDovL3d3dy5kYWltYXJ1LmNvLmpwL2ZvcmVpZ24va3lvdG8v,oaHR0cDovL3d3dy5kYWltYXJ1LmNvLmpwL2ZvcmVpZ24va3lvdG8=,f20120508133138-0,cVVRGLTg=,\">Daimaru department store\u003c/a>, where the selection is overwhelming: dozens of gorgeous salads, pastries, fried vegetables, again with plenty of tastes. The lovely thing about lunching in this living food museum is that a foreign visitor doesn’t need to struggle with a menu—just point.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Emi-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Emi-Collage.jpg\" alt=\"Emi Cooking class\" title=\"Emi Cooking class\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-43164\">\u003c/a>\u003cbr>\n\u003cem>Cooking class: fish, fu, yuba and plum wine with Emi\u003c/em>\u003c/p>\n\u003cp>For my last food adventure, I’ve lined up a \u003ca href=\"www.kyotouzuki.com\">cooking class\u003c/a> given by Emi Hirayama in her home kitchen. She usually teaches 3-4 students at a time, but the other couple scheduled to attend got sick so I have the delightful Emi all to myself. In 3 hours we make and eat 5 different dishes that highlight spring flavors, such as prawn and sugar snap salad with white miso dressing and grilled sea bream. Emi has prepared ingredients in a dozen little bowls spread across her kitchen table and puts me to work grating a Japanese yam that becomes a sticky jelly, deboning fish and chopping \u003cem>sansho\u003c/em> pepper leaves. This accomplished cook also introduces me to 3 kinds of miso, mugwort and black sesame flavored \u003cem>fu\u003c/em> (wheat gluten) and explains why the sea bream is considered a lucky fish (its name in Japanese is a pun on the word for “celebrate”). \u003c/p>\n\u003cp>Although Emi’s English is very good, as she maneuvers around her cozy kitchen pulling out a multitude of dishes to hold the many elements of the meal, she endearingly murmurs to herself in Japanese (as I know I do in English, trying to keep my place in a complicated recipe). She emphasizes presentation, so we make “little mountains” of the peas and prawns. We end the meal with tiny glasses of plum wine that she has—of course—made herself and clink our glasses with a toast: \u003cem>Kanpai!\u003c/em> And so I toast Emi, Tomoko, Ririko and Kyoto for the gift of these culinary adventures— \u003cem>Kanpai!\u003c/em>\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/24/2012/05/noodle-love.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/noodle-love.jpg\" alt=\"noodle love\" title=\"noodle love\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43165\">\u003c/a>\u003cbr>\n\u003cem>A bowl of Kyoto noodle love\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eating in Portland: A Weekend Away",
"title": "Eating in Portland: A Weekend Away",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-130.jpg\">\u003cimg class=\"alignnone size-full wp-image-43170\" title=\"Ace Hotel\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-130.jpg\" alt=\"Ace Hotel\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\nIt was the kind of trip that sort of happens to you. The kind you don't plan for in advance or research what to see or do. The sort of trip where you ask your friends the night before what they've loved and just take it from there, knowing full well you can't do everything in less than two days time, but you may certainly try.\u003c/p>\n\u003cp>That's where we found ourselves last weekend: with an itch to get out of Dodge and check out Portland. We managed to find a relatively reasonable rate at \u003ca href=\"http://www.acehotel.com/portland\">The Ace Hotel\u003c/a>, and were looking forward to a few days without computers -- roaming a new set of city streets with little agenda except ice cream, coffee, and curry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-143.jpg\">\u003cimg class=\"alignnone size-full wp-image-43172\" title=\"Stumptown Coffee\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-143.jpg\" alt=\"Stumptown Coffee\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Strong Coffee at Stumptown\u003c/em>\u003c/p>\n\u003cp>We started off the morning in the lobby of our hotel where \u003ca href=\"http://stumptowncoffee.com/\">Stumptown\u003c/a> is the adjoining cafe. Depending on the time of day, there can be quite a line, so in addition to your wad of cash bring your patience. If you find yourself drawn to the design of the Ace Hotel, you'll probably really dig Stumptown too. Of course the coffee is spectacular, but beyond that, the spare design cues are spot-on with customized postcards, a super sleek espresso machine, and long and low bar for easy barista viewing. Even if you're not staying at The Ace, you can grab a \u003ca href=\"http://www.snopes.com/language/eponyms/cupofjoe.asp\">cup of Joe\u003c/a> and amble on into the hotel lobby for a seat at that big, low coffee table with the morning paper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-165.jpg\">\u003cimg class=\"alignnone size-full wp-image-43171\" title=\"Bakeshop\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-165.jpg\" alt=\"Bakeshop\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Kim Boyce's Bakery, Bakeshop\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After coffee, we headed over to check out \u003ca href=\"http://bakeshoppdx.com/\">Bakeshop\u003c/a>, the bakery owned by one of my favorite cookbook authors, Kim Boyce. Boyce's book \u003ca href=\"http://www.amazon.com/Good-Grain-Baking-Whole-Grain-Flours/dp/1584798300\">Good to the Grain\u003c/a> has been a constant inspiration to me as I took the leap into baking largely with whole-grain flours. Her recipes always test out perfectly, she's charming and gracious in person, and I'd heard her bakery sold lots of the same treats that filled the pages of the cookbook. When we arrived, Boyce was forming croissants and greeted us with a smile. I was pleased to find pastries from the cookbook, including the Strawberry Scones and the Figgy Scones along with those pretty-famous Whole Wheat Chocolate Chip Cookies. And while the treats were delicious, I ultimately wanted a bit more selection, a little coffee, and more of a sit-down atmosphere. But maybe that's not what they're going for here -- I know Boyce does a brisk wholesale business, so the retail portion of the business may not be the focus. If you're a Boyce fan, you must visit when you're in town. If you're looking for a decadent, special bakery where you can sit down and enjoy a few sweets, I honestly wouldn't make the effort.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-156.jpg\">\u003cimg class=\"alignnone size-full wp-image-43173\" title=\"Ken's Artisan Bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-156.jpg\" alt=\"Ken's Artisan Bakery\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Morning Bun, Oregon Croissant, and Cannele at Ken's Artisan Bakery\u003c/em>\u003c/p>\n\u003cp>When you've only got a little over 24 hours in Portland, one bakery is surely not enough. We decided to check out \u003ca href=\"http://kensartisan.com/\">Ken's Artisan Bakery\u003c/a>, well known for their breads and laminated pastries (hello, croissants!). We managed to score an outdoor table and shared the citrus morning bun, Oregon croissant, and cannelle. The Oregon croissant was studded with local berries and slathered in pastry cream. It was one of the best things I tried all weekend, and I'm looking forward to attempting to recreate it one of these days at home. The cannelle was pretty close to perfect, with a crisp, buttery exterior and a soft vanilla-scented interior that crumbled easily with each bite. Ken's was packed: a sure sign they're doing something right. Judging from the pastries we ordered, I'd venture to say they're doing virtually everything right. The neighborhood is charming and walk-able, too. A perfect weekend morning stop.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-119.jpg\">\u003cimg class=\"alignnone size-full wp-image-43178\" title=\"The Meadow\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-119.jpg\" alt=\"The Meadow\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Buying Chocolate and Salt at The Meadow\u003c/em>\u003c/p>\n\u003cp>After two bakeries in one morning, a break is in order. We drove over to \u003ca href=\"http://www.atthemeadow.com/shop/\">The Meadow\u003c/a> where I'd heard you could buy every kind of salt imaginable. This is true. We took home Rosemary Salt, Chocolate Salt and Vanilla Salt but were tempted by Red Smoked Salt, Lemon Verbena Salt and Saffron Salt. You can buy small little tins to try or larger glass vials that make a beautiful gift. They also have an incredible selection of bitters and vermouth and ... chocolate. For some reason, no one had mentioned the incredible chocolate selection they have at The Meadow: everything from San Francisco favorite \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion\u003c/a> to Brooklyn stand-out \u003ca href=\"http://mastbrothers.com/\">Mast Brothers\u003c/a> and local Portland chocolate makers \u003ca href=\"http://woodblockchocolate.com/\">Woodblock\u003c/a>. I stocked up for our own cupboard, for Father's Day, and for a few friends. A splurge indeed, but I've been loving the vanilla salt on popcorn at home, and am so looking forward to wrapping up the special chocolates I bought as gifts. The Meadow was a pretty \u003ca href=\"http://www.atthemeadow.com/shop/\">comprehensive website\u003c/a>, so if you can't make it to Portland (or their \u003ca href=\"http://www.atthemeadow.com/shop/index.php?main_page=contact_us\">New York location\u003c/a>) you can still order a few things to try.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-116.jpg\">\u003cimg class=\"alignnone size-full wp-image-43174\" title=\"Olympic Provisions\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-116.jpg\" alt=\"Olympic Provisions\" width=\"418\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>A Peek Inside the Kitchen at Olympic Provisions\u003c/em>\u003c/p>\n\u003cp>For lunch in Portland, I can't recommend \u003ca href=\"http://www.olympicprovisions.com/about/\">Olympic Provisions\u003c/a> enough. It's the one place I've been raving about to friends and family. In short, it's Oregon’s first USDA-approved salumeria, open just three years now but boasting two locations that operate as European-style restaurants, happening neighborhood delis, and onsite meat-curing facilities. We were there later on a Saturday so they were still serving brunch, and if you find yourself in a similar scenario, the eggs benedict is something pretty special. It's piled high with house-cured Canadian bacon, perfectly poached eggs and a smattering of fresh chives.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-113.jpg\">\u003cimg class=\"alignnone size-full wp-image-43175\" title=\"Olympic Provisions\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-113.jpg\" alt=\"Olympic Provisions\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>The Chef's Choice Charcuterie Platter at Olympic Provisions\u003c/em>\u003c/p>\n\u003cp>We also shared the Chef's Choice Charcuterie Platter because it seemed silly to visit and not try a few different cured meats. The salami and mortadella were pretty incredible and came with a variety of pickled accompaniments, good grainy mustard, and sliced bread. A most generous and filling offering. The kitchen is beautifully designed and open, so you can pull up a seat at the bar and watch the butchers, chefs, and pastry folks work their magic. A treat for the eyes, stomach, and the senses.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-123.jpg\">\u003cimg class=\"alignnone size-full wp-image-43176\" title=\"Salt and Straw\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-123.jpg\" alt=\"Salt and Straw\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Salt and Straw: Ice Cream Flight!\u003c/em>\u003c/p>\n\u003cp>Later that afternoon after ambling about the Hawthorne neighborhood checking out shops and antique stores and spending a good chunk of time in \u003ca href=\"http://www.powells.com/locations/powells-books-for-home-and-garden/\">Powell's Home and Garden\u003c/a> it was time for an ice cream cone. Friends who live in Portland swear by \u003ca href=\"http://saltandstraw.com/\">Salt and Straw\u003c/a> and I've been reading quite a bit of good press lately, so I knew we had to check it out. We ended up getting the Ice Cream Flight ($9) which allows you to choose four flavors -- a good option if you can't possibly decided where to begin. While their delicious all-the-time offerings are always a good choice (The Salted Caramel or the Balsamic Strawberry are standouts), the Seasonal Specials are a good place to start.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-122.jpg\">\u003cimg class=\"alignnone size-full wp-image-43177\" title=\"Salt and Straw\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-122.jpg\" alt=\"Salt and Straw\" width=\"418\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Menu at Salt and Straw\u003c/em>\u003c/p>\n\u003cp>We tried the Honey Lavender which was the loveliest shade of pale purple and just the right amount of floral and aromatic notes. Rhubarb with an Anise Crumble also made its way onto our sampler platter. For an afternoon stroll or evening dessert, Salt and Straw is my new favorite ice cream in the Pacific Northwest.\u003c/p>\n\u003cp>Of course after bakeries and ice cream cones, a proper meal is in order at some point and we ended up dining at \u003ca href=\"http://www.pokpokpdx.com/\">Pok Pok,\u003c/a> a restaurant specializing in the food served at pubs, restaurants, homes and the streets of Southeast Asia. Most of the dishes come from Thailand and, according to their website, \"everything has been researched, eaten, and/or prepared in the country of it's origin.\" While many friends have reported that it's one of the best meals they've ever had, we both felt like it was good but not phenomenal and left wondering if perhaps we just hadn't ordered the right dishes. We did get the sweet and spicy chicken wings that folks rave about; I don't usually even like chicken wings nor does my partner Sam and we both loved these. While they're messy like most wings, they're different in flavor than any other wing I've tried and have a serious spicy kick to them. We also tried the green papaya salad and the coconut curry soup, a little sticky rice, and donuts with coffee and condensed milk ice cream for dessert. If you end up with a wait when you arrive, the \u003ca href=\"http://www.whiskeysodalounge.com/home\">Whiskey Soda Lounge\u003c/a> right across the street has unique appetizers (try the \"Chicken\" Three Ways: a combination of peanuts, lemongrass, and shallot) and housemade cocktails. They're particularly well-known for their drinking vinegars -- the grapefruit will make the time spent waiting for dinner breeze right on by.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-139.jpg\">\u003cimg class=\"alignnone size-full wp-image-43179\" title=\"Clyde Common\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-139.jpg\" alt=\"Clyde Common\" width=\"418\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Late-night drinks at Clyde Common\u003c/em>\u003c/p>\n\u003cp>Back at the hotel, we wanted to grab a quick drink before heading up to the room and \u003ca href=\"http://www.clydecommon.com/\">Clyde Common\u003c/a> is a very sweet, spare bar and eatery on the other adjoining side of the Ace. They're open relatively late and have a great bourbon and whiskey selection in addition to housemade cocktails (Negronis on tap!). The staff is warm and not at all pretentious, and we sat until they were closing up shop. If you can get a seat by the window, there's some prime people watching and you still feel some of the good energy from the folks at the bar while still maintaining a bit more privacy.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>The Details:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.acehotel.com/portland\">The Ace Hotel\u003c/a>: 1022 SW Stark St., Portland, OR; (503) 228-2277.\u003c/li>\n\u003cli>\u003ca href=\"http://stumptowncoffee.com/\">Stumptown Coffee\u003c/a>: 1026 SW Stark St., Portland OR; (503) 224-9060; Hours: Weekdays 6am-6pm, Weekends 7am-7pm\u003c/li>\n\u003cli>\u003ca href=\"http://bakeshoppdx.com/\">Bakeshop\u003c/a>:5351 NE Sandy Boulevard, Portland OR; (503) 946-8884. Hours: Wed-Sunday 7am-2pm\u003c/li>\n\u003cli>\u003ca href=\"http://kensartisan.com/\">Ken's Artisan Bakery\u003c/a>: 338 NW 21st Avenue, Portland OR; (503) 248-2202. Hours: Mon-Sat 7am-6pm, Monday Night Pizza 5:30pm-9:30pm; Sunday 8am-5pm\u003c/li>\n\u003cli>\u003ca href=\"http://www.atthemeadow.com/shop/\">The Meadow\u003c/a>: 3731 N. Mississippi Avenue, Portland, OR; (503)-288-4633. Hours: Sun-Thurs. 10am-7pm, Fri-Sat 10am-8pm\u003c/li>\n\u003cli>\u003ca href=\"http://www.olympicprovisions.com/about/\">Olympic Provisions\u003c/a> 1632 NW Thurman St, Portland, OR 97209; (503) 894 8136. Hours: Lunch, 11am–3pm Monday to Friday; Dinner, 5pm–10pm Tuesday to Saturday. For other location information, check \u003ca href=\"http://www.olympicprovisions.com/about/\">the website\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://saltandstraw.com/\">Salt and Straw\u003c/a>: 2035 NE Alberta St Portland, OR; {503}208-3867. Hours: Open 11am-11pm Daily. For information on other locations, check \u003ca href=\"http://saltandstraw.com/\">the website\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.pokpokpdx.com/\">Pok Pok:\u003c/a> 3226 SE Division Street, Portland OR.; (503) 232 1387. 11:30am - 10:00pm, 7 days a week.\u003c/li>\n\u003cli>\u003ca href=\"http://www.clydecommon.com/\">Clyde Common\u003c/a>: 1014 SW Stark St, Porland OR; (508) 228-3333. Hours: Lunch Weekdays, 11:30am – 3pm. Happy Hour Weekdays, 3pm – 6pm, Sat-Sun 4-5pm. Dinner Mon-Thurs 6-11pm, Sat-Sun 5-11pm. Late Night Menu Mon-Thu 11-11:45pm, Fri-Sat til 12:45am.\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Megan Gordon escapes to Portland for a very quick weekend trip where she discovers Sweet and Salty cookies, strong cocktails, even stronger coffee, and some very spicy chicken wings. This article begins to answer the question, where to eat and drink in Portland right now? ",
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"description": "Megan Gordon escapes to Portland for a very quick weekend trip where she discovers Sweet and Salty cookies, strong cocktails, even stronger coffee, and some very spicy chicken wings. This article begins to answer the question, where to eat and drink in Portland right now? ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-130.jpg\">\u003cimg class=\"alignnone size-full wp-image-43170\" title=\"Ace Hotel\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-130.jpg\" alt=\"Ace Hotel\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\nIt was the kind of trip that sort of happens to you. The kind you don't plan for in advance or research what to see or do. The sort of trip where you ask your friends the night before what they've loved and just take it from there, knowing full well you can't do everything in less than two days time, but you may certainly try.\u003c/p>\n\u003cp>That's where we found ourselves last weekend: with an itch to get out of Dodge and check out Portland. We managed to find a relatively reasonable rate at \u003ca href=\"http://www.acehotel.com/portland\">The Ace Hotel\u003c/a>, and were looking forward to a few days without computers -- roaming a new set of city streets with little agenda except ice cream, coffee, and curry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-143.jpg\">\u003cimg class=\"alignnone size-full wp-image-43172\" title=\"Stumptown Coffee\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-143.jpg\" alt=\"Stumptown Coffee\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Strong Coffee at Stumptown\u003c/em>\u003c/p>\n\u003cp>We started off the morning in the lobby of our hotel where \u003ca href=\"http://stumptowncoffee.com/\">Stumptown\u003c/a> is the adjoining cafe. Depending on the time of day, there can be quite a line, so in addition to your wad of cash bring your patience. If you find yourself drawn to the design of the Ace Hotel, you'll probably really dig Stumptown too. Of course the coffee is spectacular, but beyond that, the spare design cues are spot-on with customized postcards, a super sleek espresso machine, and long and low bar for easy barista viewing. Even if you're not staying at The Ace, you can grab a \u003ca href=\"http://www.snopes.com/language/eponyms/cupofjoe.asp\">cup of Joe\u003c/a> and amble on into the hotel lobby for a seat at that big, low coffee table with the morning paper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-165.jpg\">\u003cimg class=\"alignnone size-full wp-image-43171\" title=\"Bakeshop\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-165.jpg\" alt=\"Bakeshop\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Kim Boyce's Bakery, Bakeshop\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After coffee, we headed over to check out \u003ca href=\"http://bakeshoppdx.com/\">Bakeshop\u003c/a>, the bakery owned by one of my favorite cookbook authors, Kim Boyce. Boyce's book \u003ca href=\"http://www.amazon.com/Good-Grain-Baking-Whole-Grain-Flours/dp/1584798300\">Good to the Grain\u003c/a> has been a constant inspiration to me as I took the leap into baking largely with whole-grain flours. Her recipes always test out perfectly, she's charming and gracious in person, and I'd heard her bakery sold lots of the same treats that filled the pages of the cookbook. When we arrived, Boyce was forming croissants and greeted us with a smile. I was pleased to find pastries from the cookbook, including the Strawberry Scones and the Figgy Scones along with those pretty-famous Whole Wheat Chocolate Chip Cookies. And while the treats were delicious, I ultimately wanted a bit more selection, a little coffee, and more of a sit-down atmosphere. But maybe that's not what they're going for here -- I know Boyce does a brisk wholesale business, so the retail portion of the business may not be the focus. If you're a Boyce fan, you must visit when you're in town. If you're looking for a decadent, special bakery where you can sit down and enjoy a few sweets, I honestly wouldn't make the effort.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-156.jpg\">\u003cimg class=\"alignnone size-full wp-image-43173\" title=\"Ken's Artisan Bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-156.jpg\" alt=\"Ken's Artisan Bakery\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Morning Bun, Oregon Croissant, and Cannele at Ken's Artisan Bakery\u003c/em>\u003c/p>\n\u003cp>When you've only got a little over 24 hours in Portland, one bakery is surely not enough. We decided to check out \u003ca href=\"http://kensartisan.com/\">Ken's Artisan Bakery\u003c/a>, well known for their breads and laminated pastries (hello, croissants!). We managed to score an outdoor table and shared the citrus morning bun, Oregon croissant, and cannelle. The Oregon croissant was studded with local berries and slathered in pastry cream. It was one of the best things I tried all weekend, and I'm looking forward to attempting to recreate it one of these days at home. The cannelle was pretty close to perfect, with a crisp, buttery exterior and a soft vanilla-scented interior that crumbled easily with each bite. Ken's was packed: a sure sign they're doing something right. Judging from the pastries we ordered, I'd venture to say they're doing virtually everything right. The neighborhood is charming and walk-able, too. A perfect weekend morning stop.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-119.jpg\">\u003cimg class=\"alignnone size-full wp-image-43178\" title=\"The Meadow\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-119.jpg\" alt=\"The Meadow\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Buying Chocolate and Salt at The Meadow\u003c/em>\u003c/p>\n\u003cp>After two bakeries in one morning, a break is in order. We drove over to \u003ca href=\"http://www.atthemeadow.com/shop/\">The Meadow\u003c/a> where I'd heard you could buy every kind of salt imaginable. This is true. We took home Rosemary Salt, Chocolate Salt and Vanilla Salt but were tempted by Red Smoked Salt, Lemon Verbena Salt and Saffron Salt. You can buy small little tins to try or larger glass vials that make a beautiful gift. They also have an incredible selection of bitters and vermouth and ... chocolate. For some reason, no one had mentioned the incredible chocolate selection they have at The Meadow: everything from San Francisco favorite \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion\u003c/a> to Brooklyn stand-out \u003ca href=\"http://mastbrothers.com/\">Mast Brothers\u003c/a> and local Portland chocolate makers \u003ca href=\"http://woodblockchocolate.com/\">Woodblock\u003c/a>. I stocked up for our own cupboard, for Father's Day, and for a few friends. A splurge indeed, but I've been loving the vanilla salt on popcorn at home, and am so looking forward to wrapping up the special chocolates I bought as gifts. The Meadow was a pretty \u003ca href=\"http://www.atthemeadow.com/shop/\">comprehensive website\u003c/a>, so if you can't make it to Portland (or their \u003ca href=\"http://www.atthemeadow.com/shop/index.php?main_page=contact_us\">New York location\u003c/a>) you can still order a few things to try.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-116.jpg\">\u003cimg class=\"alignnone size-full wp-image-43174\" title=\"Olympic Provisions\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-116.jpg\" alt=\"Olympic Provisions\" width=\"418\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>A Peek Inside the Kitchen at Olympic Provisions\u003c/em>\u003c/p>\n\u003cp>For lunch in Portland, I can't recommend \u003ca href=\"http://www.olympicprovisions.com/about/\">Olympic Provisions\u003c/a> enough. It's the one place I've been raving about to friends and family. In short, it's Oregon’s first USDA-approved salumeria, open just three years now but boasting two locations that operate as European-style restaurants, happening neighborhood delis, and onsite meat-curing facilities. We were there later on a Saturday so they were still serving brunch, and if you find yourself in a similar scenario, the eggs benedict is something pretty special. It's piled high with house-cured Canadian bacon, perfectly poached eggs and a smattering of fresh chives.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-113.jpg\">\u003cimg class=\"alignnone size-full wp-image-43175\" title=\"Olympic Provisions\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-113.jpg\" alt=\"Olympic Provisions\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>The Chef's Choice Charcuterie Platter at Olympic Provisions\u003c/em>\u003c/p>\n\u003cp>We also shared the Chef's Choice Charcuterie Platter because it seemed silly to visit and not try a few different cured meats. The salami and mortadella were pretty incredible and came with a variety of pickled accompaniments, good grainy mustard, and sliced bread. A most generous and filling offering. The kitchen is beautifully designed and open, so you can pull up a seat at the bar and watch the butchers, chefs, and pastry folks work their magic. A treat for the eyes, stomach, and the senses.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-123.jpg\">\u003cimg class=\"alignnone size-full wp-image-43176\" title=\"Salt and Straw\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-123.jpg\" alt=\"Salt and Straw\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Salt and Straw: Ice Cream Flight!\u003c/em>\u003c/p>\n\u003cp>Later that afternoon after ambling about the Hawthorne neighborhood checking out shops and antique stores and spending a good chunk of time in \u003ca href=\"http://www.powells.com/locations/powells-books-for-home-and-garden/\">Powell's Home and Garden\u003c/a> it was time for an ice cream cone. Friends who live in Portland swear by \u003ca href=\"http://saltandstraw.com/\">Salt and Straw\u003c/a> and I've been reading quite a bit of good press lately, so I knew we had to check it out. We ended up getting the Ice Cream Flight ($9) which allows you to choose four flavors -- a good option if you can't possibly decided where to begin. While their delicious all-the-time offerings are always a good choice (The Salted Caramel or the Balsamic Strawberry are standouts), the Seasonal Specials are a good place to start.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-122.jpg\">\u003cimg class=\"alignnone size-full wp-image-43177\" title=\"Salt and Straw\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-122.jpg\" alt=\"Salt and Straw\" width=\"418\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Menu at Salt and Straw\u003c/em>\u003c/p>\n\u003cp>We tried the Honey Lavender which was the loveliest shade of pale purple and just the right amount of floral and aromatic notes. Rhubarb with an Anise Crumble also made its way onto our sampler platter. For an afternoon stroll or evening dessert, Salt and Straw is my new favorite ice cream in the Pacific Northwest.\u003c/p>\n\u003cp>Of course after bakeries and ice cream cones, a proper meal is in order at some point and we ended up dining at \u003ca href=\"http://www.pokpokpdx.com/\">Pok Pok,\u003c/a> a restaurant specializing in the food served at pubs, restaurants, homes and the streets of Southeast Asia. Most of the dishes come from Thailand and, according to their website, \"everything has been researched, eaten, and/or prepared in the country of it's origin.\" While many friends have reported that it's one of the best meals they've ever had, we both felt like it was good but not phenomenal and left wondering if perhaps we just hadn't ordered the right dishes. We did get the sweet and spicy chicken wings that folks rave about; I don't usually even like chicken wings nor does my partner Sam and we both loved these. While they're messy like most wings, they're different in flavor than any other wing I've tried and have a serious spicy kick to them. We also tried the green papaya salad and the coconut curry soup, a little sticky rice, and donuts with coffee and condensed milk ice cream for dessert. If you end up with a wait when you arrive, the \u003ca href=\"http://www.whiskeysodalounge.com/home\">Whiskey Soda Lounge\u003c/a> right across the street has unique appetizers (try the \"Chicken\" Three Ways: a combination of peanuts, lemongrass, and shallot) and housemade cocktails. They're particularly well-known for their drinking vinegars -- the grapefruit will make the time spent waiting for dinner breeze right on by.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-139.jpg\">\u003cimg class=\"alignnone size-full wp-image-43179\" title=\"Clyde Common\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-139.jpg\" alt=\"Clyde Common\" width=\"418\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Late-night drinks at Clyde Common\u003c/em>\u003c/p>\n\u003cp>Back at the hotel, we wanted to grab a quick drink before heading up to the room and \u003ca href=\"http://www.clydecommon.com/\">Clyde Common\u003c/a> is a very sweet, spare bar and eatery on the other adjoining side of the Ace. They're open relatively late and have a great bourbon and whiskey selection in addition to housemade cocktails (Negronis on tap!). The staff is warm and not at all pretentious, and we sat until they were closing up shop. If you can get a seat by the window, there's some prime people watching and you still feel some of the good energy from the folks at the bar while still maintaining a bit more privacy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Details:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.acehotel.com/portland\">The Ace Hotel\u003c/a>: 1022 SW Stark St., Portland, OR; (503) 228-2277.\u003c/li>\n\u003cli>\u003ca href=\"http://stumptowncoffee.com/\">Stumptown Coffee\u003c/a>: 1026 SW Stark St., Portland OR; (503) 224-9060; Hours: Weekdays 6am-6pm, Weekends 7am-7pm\u003c/li>\n\u003cli>\u003ca href=\"http://bakeshoppdx.com/\">Bakeshop\u003c/a>:5351 NE Sandy Boulevard, Portland OR; (503) 946-8884. Hours: Wed-Sunday 7am-2pm\u003c/li>\n\u003cli>\u003ca href=\"http://kensartisan.com/\">Ken's Artisan Bakery\u003c/a>: 338 NW 21st Avenue, Portland OR; (503) 248-2202. Hours: Mon-Sat 7am-6pm, Monday Night Pizza 5:30pm-9:30pm; Sunday 8am-5pm\u003c/li>\n\u003cli>\u003ca href=\"http://www.atthemeadow.com/shop/\">The Meadow\u003c/a>: 3731 N. Mississippi Avenue, Portland, OR; (503)-288-4633. Hours: Sun-Thurs. 10am-7pm, Fri-Sat 10am-8pm\u003c/li>\n\u003cli>\u003ca href=\"http://www.olympicprovisions.com/about/\">Olympic Provisions\u003c/a> 1632 NW Thurman St, Portland, OR 97209; (503) 894 8136. Hours: Lunch, 11am–3pm Monday to Friday; Dinner, 5pm–10pm Tuesday to Saturday. For other location information, check \u003ca href=\"http://www.olympicprovisions.com/about/\">the website\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://saltandstraw.com/\">Salt and Straw\u003c/a>: 2035 NE Alberta St Portland, OR; {503}208-3867. Hours: Open 11am-11pm Daily. For information on other locations, check \u003ca href=\"http://saltandstraw.com/\">the website\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.pokpokpdx.com/\">Pok Pok:\u003c/a> 3226 SE Division Street, Portland OR.; (503) 232 1387. 11:30am - 10:00pm, 7 days a week.\u003c/li>\n\u003cli>\u003ca href=\"http://www.clydecommon.com/\">Clyde Common\u003c/a>: 1014 SW Stark St, Porland OR; (508) 228-3333. Hours: Lunch Weekdays, 11:30am – 3pm. Happy Hour Weekdays, 3pm – 6pm, Sat-Sun 4-5pm. Dinner Mon-Thurs 6-11pm, Sat-Sun 5-11pm. Late Night Menu Mon-Thu 11-11:45pm, Fri-Sat til 12:45am.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cervecería de MateVeza brings Argentina and caffeinated beer to 18th and Church",
"title": "Cervecería de MateVeza brings Argentina and caffeinated beer to 18th and Church",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/1JimMatt560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/1JimMatt560.jpg\" alt=\"Jim and Matt\" title=\"Jim and Matt\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43233\">\u003c/a>\u003cbr>\n\u003cem>The owners of Mission Dolores's new beer cafe.\u003c/em>\u003c/p>\n\u003cp>Matt Coelho and Jim Woods have opened \u003ca href=\"http://cerveceriasf.com/\">Cervecería de MateVeza\u003c/a> on the corner of 18th and Church. The little beer shop is as authentically Argentinean as anything I've experienced since moving away from Buenos Aires at the end of 2008. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2cornerentrance560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2cornerentrance560.jpg\" alt=\"corner entrance\" title=\"corner entrance\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43239\">\u003c/a>\u003cbr>\n\u003cem>Tucked away behind Dolores Park.\u003c/em>\u003c/p>\n\u003cp>In addition to bottled beers and beers on tap, Cervecería de MateVeza serves empanadas, small savory pastry pockets similar to Italian calzones. The empanadas are made by the Argentine-run company \u003ca href=\"http://elportenosf.com/\">El Porteño\u003c/a>, and are \u003cem>muy auténticas\u003c/em>. Cervecería de MateVeza serves savory and sweet empanadas that pair well with the beers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/8beersontap560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/8beersontap560.jpg\" alt=\"empanada and beers\" title=\"empanada and beers\" width=\"560\" height=\"420\" class=\"size-full wp-image-43237\">\u003c/a>\u003cbr>\n\u003cem>An empanada and draught beers.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/11alfajores560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/11alfajores560.jpg\" alt=\"sweet treats\" title=\"sweet treats\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43251\">\u003c/a>\u003cbr>\n\u003cem>Sweet empanadas and alfajores.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The three MateVeza beers on tap are:\u003c/strong>\u003c/p>\n\u003cp>1) IPA. Floral, Citrusy, not bitter or hoppy-tasting like a traditional IPA. It's lighter-bodied than I'd expected and absolutely delicious. Recommended pairing: Fuggazzetta empanada, with aged cheddar cheese, organic onions, and oregano.\u003c/p>\n\u003cp>2) Morpho Herbal Ale. \"This is the most unique thing we do,\" explains Woods of the collaboration beer he created with the brewmeister of \u003ca href=\"http://millvalleybeerworks.com/\">Mill Valley Beerworks\u003c/a>. \"In beer, the sweetness of malt is usually balanced by the bitterness of hops, but in this case we decided to use bay leaves and mate for the bitter component,\" says Woods. \"After the first batch, it was still lacking in something, so we added hibiscus to give it a little tartness, with the ascorbic acid--Vitamin C naturally found in hibiscus flowers.\" The hibiscus also gives the brew a pretty, light ruby color. The essence of the bay leaves is one of the dominant flavors, and this beer would be great for the adventurous drinker. Luckily, the \"beertenders\" will pour a small flight gratis for any customer unsure of what they'd like to order. Recommended pairing: Pollo empanada, with Fulton Valley chicken, chicken chorizo, raisins, and olives.\u003c/p>\n\u003cp>3) My unabashed favorite of the three beers Cervecería de MateVeza has on tap was the Black Lager. It's a dark, black beer, with ingredients similar to a porter or a stout, but it's light bodied because it's brewed with yeast normally reserved for lagers, making the taste crisp and easily drinkable, and belying the rich, dark color of the beer and its foam. Recommended pairing: Champiñones empanada, which contains fresh, seasonal, local, organic mushrooms by \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a>, shallots, Parmesan cheese, and crème fraîche.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/beerswithbottles560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/beerswithbottles560.jpg\" alt=\"bottled mateveza\" title=\"bottled mateveza\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43241\">\u003c/a>\u003cbr>\n\u003cem>The draught beers also come in bottles.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_43244\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/4jimmate300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/4jimmate300.jpg\" alt=\"Jim Mate\" title=\"Jim Mate\" width=\"300\" height=\"400\" class=\"size-full wp-image-43244\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Woods enjoying a yerba mate.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>The loose-leaf \"tea,\" which is actually the leaves of a tree in the holly family, goes into the mixture during the mash, which is then gently warmed to about 150 degrees Fahrenheit. \"It's like steeping the tea by mashing and warming the grain,\" explains Coelho. \"Then, you're basically boiling this [naturally] sugary tea water, which is used as a bittering agent before fermentation.\" Unlike many traditional beermaking processes, the hops gets added in at the end of the fermentation cycle, purely for aromatics.\u003c/p>\n\u003cp>In addition to a changing selection of the MateVeza beers that are brewed at the \u003ca href=\"http://www.mendobrew.com/\">Mendocino Brewing Company\u003c/a> on tap, there is a carefully curated selection of bottled beers from Europe and the US, which ranges from the hard-to-find like \"\u003ca href=\"http://beeradvocate.com/beer/profile/1141/15760\">Rigor Mortis\u003c/a>\" to more \"sessionable\" beers, which is brewmaster speak for beers with lighter body and less alcohol that can be drunk with...less moderation. Think \u003ca href=\"http://www.northcoastbrewing.com/beer-scrimshaw.htm\">Scrimshaw\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>\"We will typically have three MateVeza beers on tap, two beers brewed in house on our 20-gallon system which will change weekly, and two or three rotating guest beers,\" says Woods.\u003c/p>\u003c/blockquote>\n\u003cp>Regarding the brewing process, Woods says, \"I provide the recipe, the ingredients, and the packaging materials. We also have a very detailed process for each beer. I go up on most brew days. The system is pretty much automated and Mendocino's brewers are overseeing the whole process.\"\u003c/p>\n\u003cp>What Woods and Coelho are doing are ultimately trying to raise awareness for their own brand, \u003ca href=\"http://www.mateveza.com/\">MateVeza\u003c/a>, but \"I don't drink it all day,\" says \u003ca href=\"https://twitter.com/#!/MateVeza\">Woods\u003c/a>. \"I drink it only every other beer,\" he laughs. The slim Woods, who says he drinks about 4-5 beers a day on average (and Coelho admits to 2 or 3 beers daily), says \"I've lost a lot of weight since we started. Hauling all of this beer around and being on our feet all day keeps us fit!\"\u003c/p>\n\u003cp>\"I started my morning with Bikram yoga,\" says Coelho. \u003c/p>\n\u003cblockquote>\u003cp>\"And we're like those monks, the ones that substituted beer for their bread. I eat smaller meals now because a lot of my carbs come from beer.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>Inside the cozy space, a \"curiosity cabinet,\" made of four salvaged windows, houses an extensive selection of \u003ca href=\"http://www.yerbamateteagourd.com/\">mate gourds\u003c/a>. Woods says that should a customer care to partake of \u003ca href=\"http://www.youtube.com/watch?v=r4nJUrn4Qgo\">yerba mate\u003c/a>, the service costs $5. The \"draft board,\" or the list of beers available, is made from a vintage card game, Parker Brother's \"\u003ca href=\"http://www.amazon.com/Probe-Parker-Brothers-Words-Edition/dp/B000N3LQ7U\">Probe\u003c/a>,\" which the duo describe as an odd, \"Scrabble-like\" game from the 1960's. \"I scored five sets on eBay,\" says Woods proudly. \u003c/p>\n\u003cp>On the wall above a custom-made wrought-iron chandelier hang not one, but two giant velvet portraits of Elvis Presley. \"When my girlfriend and I started dating three years ago,\" says Woods, \"we discovered straightaway that we both owned a 'Velvis'.\" Clearly, some pairings: like velvet and Elvis, and yerba mate and beer--were meant to be. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/7therules560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/7therules560.jpg\" alt=\"the rules\" title=\"the rules\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43248\">\u003c/a>\u003cbr>\n\u003cem>The rules are pretty simple at Cervecería.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://cerveceriasf.com/\">Cervecería de MateVeza\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/vfgn9\">Map\u003c/a>\u003cbr>\n3801 18th Street\u003cbr>\nSan Francisco, CA 94114\u003cbr>\nPhone: (415) 273-9295\u003cbr>\nHours: Tue-Sat: 12:00 pm-10:00 pm; Sun: 12:00 pm-6:00 pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cerveceriasf\">Cervecería de MateVeza\u003c/a>\u003c/p>\n\n",
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"excerpt": "Local beermaker Jim Woods and his partner Matt Coelho are now serving MateVeza on tap at an Argentine-style beer cafe on the corner of 18th and Church.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/1JimMatt560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/1JimMatt560.jpg\" alt=\"Jim and Matt\" title=\"Jim and Matt\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43233\">\u003c/a>\u003cbr>\n\u003cem>The owners of Mission Dolores's new beer cafe.\u003c/em>\u003c/p>\n\u003cp>Matt Coelho and Jim Woods have opened \u003ca href=\"http://cerveceriasf.com/\">Cervecería de MateVeza\u003c/a> on the corner of 18th and Church. The little beer shop is as authentically Argentinean as anything I've experienced since moving away from Buenos Aires at the end of 2008. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2cornerentrance560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2cornerentrance560.jpg\" alt=\"corner entrance\" title=\"corner entrance\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43239\">\u003c/a>\u003cbr>\n\u003cem>Tucked away behind Dolores Park.\u003c/em>\u003c/p>\n\u003cp>In addition to bottled beers and beers on tap, Cervecería de MateVeza serves empanadas, small savory pastry pockets similar to Italian calzones. The empanadas are made by the Argentine-run company \u003ca href=\"http://elportenosf.com/\">El Porteño\u003c/a>, and are \u003cem>muy auténticas\u003c/em>. Cervecería de MateVeza serves savory and sweet empanadas that pair well with the beers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/8beersontap560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/8beersontap560.jpg\" alt=\"empanada and beers\" title=\"empanada and beers\" width=\"560\" height=\"420\" class=\"size-full wp-image-43237\">\u003c/a>\u003cbr>\n\u003cem>An empanada and draught beers.\u003c/em>\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/24/2012/05/11alfajores560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/11alfajores560.jpg\" alt=\"sweet treats\" title=\"sweet treats\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43251\">\u003c/a>\u003cbr>\n\u003cem>Sweet empanadas and alfajores.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The three MateVeza beers on tap are:\u003c/strong>\u003c/p>\n\u003cp>1) IPA. Floral, Citrusy, not bitter or hoppy-tasting like a traditional IPA. It's lighter-bodied than I'd expected and absolutely delicious. Recommended pairing: Fuggazzetta empanada, with aged cheddar cheese, organic onions, and oregano.\u003c/p>\n\u003cp>2) Morpho Herbal Ale. \"This is the most unique thing we do,\" explains Woods of the collaboration beer he created with the brewmeister of \u003ca href=\"http://millvalleybeerworks.com/\">Mill Valley Beerworks\u003c/a>. \"In beer, the sweetness of malt is usually balanced by the bitterness of hops, but in this case we decided to use bay leaves and mate for the bitter component,\" says Woods. \"After the first batch, it was still lacking in something, so we added hibiscus to give it a little tartness, with the ascorbic acid--Vitamin C naturally found in hibiscus flowers.\" The hibiscus also gives the brew a pretty, light ruby color. The essence of the bay leaves is one of the dominant flavors, and this beer would be great for the adventurous drinker. Luckily, the \"beertenders\" will pour a small flight gratis for any customer unsure of what they'd like to order. Recommended pairing: Pollo empanada, with Fulton Valley chicken, chicken chorizo, raisins, and olives.\u003c/p>\n\u003cp>3) My unabashed favorite of the three beers Cervecería de MateVeza has on tap was the Black Lager. It's a dark, black beer, with ingredients similar to a porter or a stout, but it's light bodied because it's brewed with yeast normally reserved for lagers, making the taste crisp and easily drinkable, and belying the rich, dark color of the beer and its foam. Recommended pairing: Champiñones empanada, which contains fresh, seasonal, local, organic mushrooms by \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a>, shallots, Parmesan cheese, and crème fraîche.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/beerswithbottles560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/beerswithbottles560.jpg\" alt=\"bottled mateveza\" title=\"bottled mateveza\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43241\">\u003c/a>\u003cbr>\n\u003cem>The draught beers also come in bottles.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_43244\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/4jimmate300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/4jimmate300.jpg\" alt=\"Jim Mate\" title=\"Jim Mate\" width=\"300\" height=\"400\" class=\"size-full wp-image-43244\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Woods enjoying a yerba mate.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>The loose-leaf \"tea,\" which is actually the leaves of a tree in the holly family, goes into the mixture during the mash, which is then gently warmed to about 150 degrees Fahrenheit. \"It's like steeping the tea by mashing and warming the grain,\" explains Coelho. \"Then, you're basically boiling this [naturally] sugary tea water, which is used as a bittering agent before fermentation.\" Unlike many traditional beermaking processes, the hops gets added in at the end of the fermentation cycle, purely for aromatics.\u003c/p>\n\u003cp>In addition to a changing selection of the MateVeza beers that are brewed at the \u003ca href=\"http://www.mendobrew.com/\">Mendocino Brewing Company\u003c/a> on tap, there is a carefully curated selection of bottled beers from Europe and the US, which ranges from the hard-to-find like \"\u003ca href=\"http://beeradvocate.com/beer/profile/1141/15760\">Rigor Mortis\u003c/a>\" to more \"sessionable\" beers, which is brewmaster speak for beers with lighter body and less alcohol that can be drunk with...less moderation. Think \u003ca href=\"http://www.northcoastbrewing.com/beer-scrimshaw.htm\">Scrimshaw\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>\"We will typically have three MateVeza beers on tap, two beers brewed in house on our 20-gallon system which will change weekly, and two or three rotating guest beers,\" says Woods.\u003c/p>\u003c/blockquote>\n\u003cp>Regarding the brewing process, Woods says, \"I provide the recipe, the ingredients, and the packaging materials. We also have a very detailed process for each beer. I go up on most brew days. The system is pretty much automated and Mendocino's brewers are overseeing the whole process.\"\u003c/p>\n\u003cp>What Woods and Coelho are doing are ultimately trying to raise awareness for their own brand, \u003ca href=\"http://www.mateveza.com/\">MateVeza\u003c/a>, but \"I don't drink it all day,\" says \u003ca href=\"https://twitter.com/#!/MateVeza\">Woods\u003c/a>. \"I drink it only every other beer,\" he laughs. The slim Woods, who says he drinks about 4-5 beers a day on average (and Coelho admits to 2 or 3 beers daily), says \"I've lost a lot of weight since we started. Hauling all of this beer around and being on our feet all day keeps us fit!\"\u003c/p>\n\u003cp>\"I started my morning with Bikram yoga,\" says Coelho. \u003c/p>\n\u003cblockquote>\u003cp>\"And we're like those monks, the ones that substituted beer for their bread. I eat smaller meals now because a lot of my carbs come from beer.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>Inside the cozy space, a \"curiosity cabinet,\" made of four salvaged windows, houses an extensive selection of \u003ca href=\"http://www.yerbamateteagourd.com/\">mate gourds\u003c/a>. Woods says that should a customer care to partake of \u003ca href=\"http://www.youtube.com/watch?v=r4nJUrn4Qgo\">yerba mate\u003c/a>, the service costs $5. The \"draft board,\" or the list of beers available, is made from a vintage card game, Parker Brother's \"\u003ca href=\"http://www.amazon.com/Probe-Parker-Brothers-Words-Edition/dp/B000N3LQ7U\">Probe\u003c/a>,\" which the duo describe as an odd, \"Scrabble-like\" game from the 1960's. \"I scored five sets on eBay,\" says Woods proudly. \u003c/p>\n\u003cp>On the wall above a custom-made wrought-iron chandelier hang not one, but two giant velvet portraits of Elvis Presley. \"When my girlfriend and I started dating three years ago,\" says Woods, \"we discovered straightaway that we both owned a 'Velvis'.\" Clearly, some pairings: like velvet and Elvis, and yerba mate and beer--were meant to be. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/7therules560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/7therules560.jpg\" alt=\"the rules\" title=\"the rules\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43248\">\u003c/a>\u003cbr>\n\u003cem>The rules are pretty simple at Cervecería.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://cerveceriasf.com/\">Cervecería de MateVeza\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/vfgn9\">Map\u003c/a>\u003cbr>\n3801 18th Street\u003cbr>\nSan Francisco, CA 94114\u003cbr>\nPhone: (415) 273-9295\u003cbr>\nHours: Tue-Sat: 12:00 pm-10:00 pm; Sun: 12:00 pm-6:00 pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cerveceriasf\">Cervecería de MateVeza\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Goose & Gander takes up where Martini House left off, and then some",
"title": "Goose & Gander takes up where Martini House left off, and then some",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/1goosegander560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/1goosegander560.jpg\" alt=\"\" title=\"Goose and Gander\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42378\">\u003c/a>\u003cbr>\n\u003cem>The dining room at the newly opened Goose & Gander.\u003c/em>\u003c/p>\n\u003cp>The former \u003ca href=\"http://napavalleyregister.com/news/local/article_f0080040-d4e3-11df-90a1-001cc4c03286.html\">Martini House\u003c/a> in Napa's St. Helena is gradually being restored to its old glory. Restaurateur \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/07/25/martini-house-sold-to-restaurateur-andy-florsheim/\">Andrew Florsheim\u003c/a>, formerly of the \u003ca href=\"http://www.levyrestaurants.com/\">Levy Restaurant Group\u003c/a> in Chicago, has been a resident of the Napa Valley since 2008 and took over the space from \u003ca href=\"http://www.kuleto.com/\">Pat Kuleto\u003c/a>. \u003c/p>\n\u003cp>Martini House's opening chef de cuisine \u003ca href=\"http://2011.pebblebeachfoodandwine.com/index.cfm/chef-Kelly_McCown_63.htm\">Kelly McCown\u003c/a> returns as Executive Chef and partner after spending two and a half years as Executive Chef at Sacramento's noted \u003ca href=\"http://www.elladiningroomandbar.com/\">Ella Dining Room and Bar\u003c/a>.\u003c/p>\n\u003cp>We traipsed up to Napa on Friday night for the media preview at \u003ca href=\"http://www.goosegander.com/\">Goose & Gander\u003c/a> and got a glimpse of what the menu will be like. Though some things about the old Martini House have remained the same--like the awesome downstairs bar, thank goodness--the menu has taken a different and entirely less fussy direction under Chef McCown's expert tutelage. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2kitchenline560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2kitchenline560.jpg\" alt=\"\" title=\"Kitchen Line\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42380\">\u003c/a>\u003cbr>\n\u003cem>Cooks line up meatballs in the Goose & Gander kitchen.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The down-to-earth chef has built solid relationships with local farmers and artisans, thanks to more than two decades of experience in some of California's most prominent kitchens, and his menu is simple and ingredient-driven. Though the food appears simple, don't be fooled: fancier items reminiscent of McCown's five years as Executive Chef at \u003ca href=\"http://www.yelp.com/biz/rubicon-san-francisco\">Rubicon\u003c/a>, like a sous-vide pork chop or an escargot appetizer, humbly deep-fried in panko bread crumbs and served with melted anchovy butter for dipping, do make the occasional appearance.\u003c/p>\n\u003cp>McCown sported a walking cast due to a broken foot and hopped crazily up and down the line on Friday as he supervised his crew. He brought dishes to the tables where journalists dined family-style, and spoke about the concepts behind his food. \"In Japan, they enjoy softer foods; a gelatin component is important there, \" he said. \"I've noticed that Americans like crunchy things in everything they eat.\"\u003c/p>\n\u003cp>And the crunchy component was certainly present in each of the dishes we tried. Along with the aforementioned escargot, which was skewered with deep-fried castelvetrano olives, appetizers included a finger-friendly version of hot wings: duck and chicken meats, boneless, with deep-fried pickle chips on the side and a Green Goddess sauce for dipping. \u003c/p>\n\u003cp>The crispy element manifested as crackly skin on mild Scottish salmon served with freshly shelled spring peas as a main course. \u003c/p>\n\u003cp>\"It's my interpretation of my Irish mum's salmon with mushy peas,\" said McCown about the perfectly cooked fish, which melted in my mouth as the skin offset the rest of the dish's soft textures. Another standout entree was a grilled beef coulotte, served with a spicy cilantro salsa verde and panko-breaded onion rings that were fried in duck fat. The richness of the onion rings were nicely complemented by the tender, yet lean beef, and the bright green flavor of cilantro worked surprisingly well to balance what could have easily become a heavy steak dinner.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/6scallops560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/6scallops560.jpg\" alt=\"\" title=\"scallops and tomatoes\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42385\">\u003c/a>\u003cbr>\n\u003cem>Scallops with pancetta and fried green tomatoes.\u003c/em>\u003c/p>\n\u003cp>In another entree, scallops were given pub-grub styling--McCown describes his menu as \"rustic American pub food.\" The large Maine scallops were served over fried green tomatoes with a shaving of thick, curled pancetta. A creamy jalapeno-cilantro sauce finished the dish, and the tanginess and richness of the plate called out for one of the restaurant's signature cocktails.\u003c/p>\n\u003cfigure id=\"attachment_42387\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/10collinsdrink300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/10collinsdrink300.jpg\" alt=\"A refreshing Collins at the bar\" title=\"A refreshing Collins at the bar\" width=\"300\" height=\"400\" class=\"size-full wp-image-42387\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>A refreshing Collins at the bar.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Ahhhh, the cocktails. The legendary \u003ca href=\"http://www.scottbeattiecocktails.com/\">Scott Beattie\u003c/a>, of \u003ca href=\"http://www.cyrusrestaurant.com/\">Cyrus\u003c/a> fame, has worked his magic once again for a new restaurant opening by designing the bar program at Goose & Gander. Beattie, whose recent consulting projects have included designing the cocktail programs for \u003ca href=\"http://www.hogandrocks.com/\">Hog & Rocks\u003c/a> and Healdsburg's \u003ca href=\"http://www.h2hotel.com/spoonbar/\">Spoonbar\u003c/a>, has created a list that is both innovative and familiar. Beattie is also familiar with the layout of the land, so to speak--he tended bar at the Martini House way back in 2001. Drinks like the \"Bali Spice Old Fashioned,\" featuring \u003ca href=\"http://www.stgeorgespirits.com/\">St. George\u003c/a> bourbon, orange, cinnamon, clove, and star anise, are so good that you won't want to put them down to have wine with dinner. Goose & Gander is the first restaurant in St. Helena to serve whiskey drinks with \"proper\" ice--large, hand-carved globes in the Japanese style that nearly fill the entire glass, ensuring that the quality liquor does not get too watered-down. The \"Cucumber Collins,\" with Square One cucumber Vodka, lemon, yuzu, huckleberries, and both fresh and pickled cucumbers is also a winner. \u003c/p>\n\u003cp>The wines, mostly a local selection of smaller names, are nothing to sneeze at--a second-label \u003ca href=\"http://www.dumol.com/\">DuMol\u003c/a> Chardonnay stood out, although it was somewhat interestingly paired with meatballs--but they take the backseat to the cocktail program.\u003c/p>\n\u003cp>The redesigned building is as comfortable and unpretentious as the food. The outdoor garden area is slated to open in late spring, but the downstairs bar is convivial and the upstairs dining room is welcoming and feels more open than the former decor. Red-leather seating booths and reclaimed redwood tables add to the \"duck club\" vibe, iron fowl knicknackery adorn the restaurant--but not to excess. Interestingly, Goose & Gander is as of now the only place to serve \u003ca href=\"http://www.panevino-napa.com/david_bio.htm\">Panevino's David Katz's\u003c/a> crazy-good salumi offerings.\u003c/p>\n\u003cp>Morsels like duck prosciutto, lamb chorizo, and Provençal salumi dusted with fennel pollen rocked my socks off. Katz's salumi will be available soon for retail purchase, but you can only get it at Goose & Gander for right now. Fans of the old Martini House will not be disappointed with the direction the property has taken, and lovers of nouvelle cuisine will find Goose & Gander a worthwhile destination to dine at in its early days.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/11salumi560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/11salumi560.jpg\" alt=\"\" title=\"Salumi plate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42391\">\u003c/a>\u003cbr>\n\u003cem>Diners enjoy a board of David Katz's salumi.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.goosegander.com/\">Goose & Gander\u003c/a>, 1245 Spring St. at Oak St., St. Helena, 707-967-8779\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/goosegandernapa\">Goose & Gander\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/goosegandernapa\">@goosegandernapa\u003c/a> \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/24/2012/04/1goosegander560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/1goosegander560.jpg\" alt=\"\" title=\"Goose and Gander\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42378\">\u003c/a>\u003cbr>\n\u003cem>The dining room at the newly opened Goose & Gander.\u003c/em>\u003c/p>\n\u003cp>The former \u003ca href=\"http://napavalleyregister.com/news/local/article_f0080040-d4e3-11df-90a1-001cc4c03286.html\">Martini House\u003c/a> in Napa's St. Helena is gradually being restored to its old glory. Restaurateur \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/07/25/martini-house-sold-to-restaurateur-andy-florsheim/\">Andrew Florsheim\u003c/a>, formerly of the \u003ca href=\"http://www.levyrestaurants.com/\">Levy Restaurant Group\u003c/a> in Chicago, has been a resident of the Napa Valley since 2008 and took over the space from \u003ca href=\"http://www.kuleto.com/\">Pat Kuleto\u003c/a>. \u003c/p>\n\u003cp>Martini House's opening chef de cuisine \u003ca href=\"http://2011.pebblebeachfoodandwine.com/index.cfm/chef-Kelly_McCown_63.htm\">Kelly McCown\u003c/a> returns as Executive Chef and partner after spending two and a half years as Executive Chef at Sacramento's noted \u003ca href=\"http://www.elladiningroomandbar.com/\">Ella Dining Room and Bar\u003c/a>.\u003c/p>\n\u003cp>We traipsed up to Napa on Friday night for the media preview at \u003ca href=\"http://www.goosegander.com/\">Goose & Gander\u003c/a> and got a glimpse of what the menu will be like. Though some things about the old Martini House have remained the same--like the awesome downstairs bar, thank goodness--the menu has taken a different and entirely less fussy direction under Chef McCown's expert tutelage. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2kitchenline560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2kitchenline560.jpg\" alt=\"\" title=\"Kitchen Line\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42380\">\u003c/a>\u003cbr>\n\u003cem>Cooks line up meatballs in the Goose & Gander kitchen.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The down-to-earth chef has built solid relationships with local farmers and artisans, thanks to more than two decades of experience in some of California's most prominent kitchens, and his menu is simple and ingredient-driven. Though the food appears simple, don't be fooled: fancier items reminiscent of McCown's five years as Executive Chef at \u003ca href=\"http://www.yelp.com/biz/rubicon-san-francisco\">Rubicon\u003c/a>, like a sous-vide pork chop or an escargot appetizer, humbly deep-fried in panko bread crumbs and served with melted anchovy butter for dipping, do make the occasional appearance.\u003c/p>\n\u003cp>McCown sported a walking cast due to a broken foot and hopped crazily up and down the line on Friday as he supervised his crew. He brought dishes to the tables where journalists dined family-style, and spoke about the concepts behind his food. \"In Japan, they enjoy softer foods; a gelatin component is important there, \" he said. \"I've noticed that Americans like crunchy things in everything they eat.\"\u003c/p>\n\u003cp>And the crunchy component was certainly present in each of the dishes we tried. Along with the aforementioned escargot, which was skewered with deep-fried castelvetrano olives, appetizers included a finger-friendly version of hot wings: duck and chicken meats, boneless, with deep-fried pickle chips on the side and a Green Goddess sauce for dipping. \u003c/p>\n\u003cp>The crispy element manifested as crackly skin on mild Scottish salmon served with freshly shelled spring peas as a main course. \u003c/p>\n\u003cp>\"It's my interpretation of my Irish mum's salmon with mushy peas,\" said McCown about the perfectly cooked fish, which melted in my mouth as the skin offset the rest of the dish's soft textures. Another standout entree was a grilled beef coulotte, served with a spicy cilantro salsa verde and panko-breaded onion rings that were fried in duck fat. The richness of the onion rings were nicely complemented by the tender, yet lean beef, and the bright green flavor of cilantro worked surprisingly well to balance what could have easily become a heavy steak dinner.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/6scallops560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/6scallops560.jpg\" alt=\"\" title=\"scallops and tomatoes\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42385\">\u003c/a>\u003cbr>\n\u003cem>Scallops with pancetta and fried green tomatoes.\u003c/em>\u003c/p>\n\u003cp>In another entree, scallops were given pub-grub styling--McCown describes his menu as \"rustic American pub food.\" The large Maine scallops were served over fried green tomatoes with a shaving of thick, curled pancetta. A creamy jalapeno-cilantro sauce finished the dish, and the tanginess and richness of the plate called out for one of the restaurant's signature cocktails.\u003c/p>\n\u003cfigure id=\"attachment_42387\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/10collinsdrink300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/10collinsdrink300.jpg\" alt=\"A refreshing Collins at the bar\" title=\"A refreshing Collins at the bar\" width=\"300\" height=\"400\" class=\"size-full wp-image-42387\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>A refreshing Collins at the bar.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Ahhhh, the cocktails. The legendary \u003ca href=\"http://www.scottbeattiecocktails.com/\">Scott Beattie\u003c/a>, of \u003ca href=\"http://www.cyrusrestaurant.com/\">Cyrus\u003c/a> fame, has worked his magic once again for a new restaurant opening by designing the bar program at Goose & Gander. Beattie, whose recent consulting projects have included designing the cocktail programs for \u003ca href=\"http://www.hogandrocks.com/\">Hog & Rocks\u003c/a> and Healdsburg's \u003ca href=\"http://www.h2hotel.com/spoonbar/\">Spoonbar\u003c/a>, has created a list that is both innovative and familiar. Beattie is also familiar with the layout of the land, so to speak--he tended bar at the Martini House way back in 2001. Drinks like the \"Bali Spice Old Fashioned,\" featuring \u003ca href=\"http://www.stgeorgespirits.com/\">St. George\u003c/a> bourbon, orange, cinnamon, clove, and star anise, are so good that you won't want to put them down to have wine with dinner. Goose & Gander is the first restaurant in St. Helena to serve whiskey drinks with \"proper\" ice--large, hand-carved globes in the Japanese style that nearly fill the entire glass, ensuring that the quality liquor does not get too watered-down. The \"Cucumber Collins,\" with Square One cucumber Vodka, lemon, yuzu, huckleberries, and both fresh and pickled cucumbers is also a winner. \u003c/p>\n\u003cp>The wines, mostly a local selection of smaller names, are nothing to sneeze at--a second-label \u003ca href=\"http://www.dumol.com/\">DuMol\u003c/a> Chardonnay stood out, although it was somewhat interestingly paired with meatballs--but they take the backseat to the cocktail program.\u003c/p>\n\u003cp>The redesigned building is as comfortable and unpretentious as the food. The outdoor garden area is slated to open in late spring, but the downstairs bar is convivial and the upstairs dining room is welcoming and feels more open than the former decor. Red-leather seating booths and reclaimed redwood tables add to the \"duck club\" vibe, iron fowl knicknackery adorn the restaurant--but not to excess. Interestingly, Goose & Gander is as of now the only place to serve \u003ca href=\"http://www.panevino-napa.com/david_bio.htm\">Panevino's David Katz's\u003c/a> crazy-good salumi offerings.\u003c/p>\n\u003cp>Morsels like duck prosciutto, lamb chorizo, and Provençal salumi dusted with fennel pollen rocked my socks off. Katz's salumi will be available soon for retail purchase, but you can only get it at Goose & Gander for right now. Fans of the old Martini House will not be disappointed with the direction the property has taken, and lovers of nouvelle cuisine will find Goose & Gander a worthwhile destination to dine at in its early days.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/11salumi560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/11salumi560.jpg\" alt=\"\" title=\"Salumi plate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42391\">\u003c/a>\u003cbr>\n\u003cem>Diners enjoy a board of David Katz's salumi.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.goosegander.com/\">Goose & Gander\u003c/a>, 1245 Spring St. at Oak St., St. Helena, 707-967-8779\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/goosegandernapa\">Goose & Gander\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/goosegandernapa\">@goosegandernapa\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Petaluma Day Trip: Lambs, LUMA, Lagunitas, & More",
"title": "Petaluma Day Trip: Lambs, LUMA, Lagunitas, & More",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Lambs-in-Petaluma560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Lambs-in-Petaluma560.jpg\" alt=\"Lambs in Petaluma\" title=\"Lambs in Petaluma\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40725\">\u003c/a>\u003cbr>\n\u003cem>Ewes and lambs at Weirauch Farm\u003c/em>\u003c/p>\n\u003cp>The rolling hills of Sonoma and West Marin are finally turning green, thanks to this month's better-late-than-never rains. Springtime is a great time to make a day trip north, before the wine-tasting, guidebook-clutching traffic of summer backs up the backroads, and while the meandering, tree-crowned pastures are dotted with fluffy, just-born lambs and calves. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREexterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREexterior560.jpg\" alt=\"Acre Coffee\" title=\"Acre Coffee\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40720\">\u003c/a> \u003c/p>\n\u003cp>Located in Sonoma county (but close to the border of Marin), Petaluma is a good first stop that's often overlooked by wine-country browsers or beach-seeking hikers. With the highway behind you, stop, stretch your legs, check out the many antique shops, funky boutiques, and thrift stores, then, of course, get a bite to eat. Petaluma Boulevard is the town's main drag, but it's worth walking down the side streets, too; otherwise you might settle for Starbucks instead of the third-wave coffee served at the nifty \u003ca href=\"http://www.acrecoffee.com/\">Acre Coffee\u003c/a>, which opened in September of last year. (Flying Goat Coffee in Healdsburg roasts their beans.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREinterior700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREinterior280.jpg\" alt=\"Acre Coffee interior\" title=\"Acre Coffee interior\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40722\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREcoffee1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREcoffee280.jpg\" alt=\"Acre coffee\" title=\"Acre coffee\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40718\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Need brunch? Don't miss the challah French toast, honey-broiled grapefruit, or green eggs n' ham pizza at \u003ca href=\"http://www.lumapetaluma.com\">LUMA\u003c/a> in the city's riverside warehouse district, where several local other food businesses, like \u003ca href=\"http://www.cowgirlcreamery.com\">Cowgirl Creamery\u003c/a> and \u003ca href=\"http://www.threetwinsicecream.com\">Three Twins Ice Cream\u003c/a>, have their production facilities. \u003c/p>\n\u003cp>On sunny Sundays, the tables out front are particularly coveted for relaxed morning meals, perhaps recapping the previous night's music show at the \u003ca href=\"http://www.mystictheatre.com\">Mystic Theatre\u003c/a>. (Henry Rollins will be doing his thing at the Mystic on March 29; Mazzy Star and the Carolina Chocolate Drops are upcoming in April.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LumaDoor600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LumaDoor600-150x150.jpg\" alt=\"LUMA Entrance. Photo: Stephane von Stephane\" title=\"LUMA Entrance. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40729\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAsoup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAsoup1000-150x150.jpg\" alt=\"LUMA Soup. Photo: Stephane von Stephane\" title=\"LUMA Soup. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40730\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMACHEF1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMACHEF1000-150x150.jpg\" alt=\"LUMA Chef Jen Solomon in pink. Photo: Stephane von Stephane\" title=\"LUMA Chef Jen Solomon in pink. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40732\">\u003c/a>\u003c/p>\n\u003cp>At dinnertime, the restaurant, which opened last year, serves what owner Tim Tatum calls \"eclectic American\" or \"global comfort food\"--pizzas from a wood-burning oven, a pasta or two, lots of salads, truffled mac n' cheese, and chicken under a brick, with specials that might range from Korean short ribs to swordfish with capers, dished up by chef Jen Solomon, who worked at AsiaSF and District wine bar in the city before coming to Petaluma. \u003c/p>\n\u003cp>Tim, a builder and developer who grew up in San Francisco, built the mixed-use building that houses LUMA, with a plan for a restaurant in mind. The ceilings are high, the bar (where locals gather to eat, drink, and kibbitz) front and center. \"We're still getting discovered by people,\" says Tim, who opened the place with his wife Kate hoping to create a \"neighborhood joint\" for locals, especially those in the 2-block-by-8-block riverfront district, where some 200 residential units have recently joined the old industrial spaces, where much of Petaluma's agricultural output was processed for shipping to San Francisco and beyond. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAownerskatetime700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAownerskatetime700-150x150.jpg\" alt=\"Luma owners. Photo: Stephane von Stephane\" title=\"Luma owners. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40737\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAMENU600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAMENU600-150x150.jpg\" alt=\"Luma Menu. Photo: Stephane von Stephane\" title=\"Luma Menu. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40738\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMABAR700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMABAR700-150x150.jpg\" alt=\"LUMA bar. Photo: Stephane von Stephane\" title=\"LUMA bar. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40741\">\u003c/a>\u003c/p>\n\u003cp>Without making a big deal of it, LUMA boosts many local products: coffee from the nearby Petaluma Roasting Company, cheese from Cowgirl Creamery, ice cream from Three Twins, port from Sonoma Portworks, Saison beer made in two-barrel batches in a warehouse down the road by the \u003ca href=\"http://www.facebook.com/pages/HenHouse-Brewing-Company/211269008902745\">Henhouse Brewing Company\u003c/a>. (Given Petaluma's history as the egg basket of Northern California, a beer company named after a chicken coop is no surprise.) \u003c/p>\n\u003cp>With a short but intriguing wine list in place, LUMA's now working on building up a beer program to match. \"The craft breweries in this neck of the woods are phenomenal. Everyone who works here is very into beer. Up the North Coast, the Lost Coast, the beer scene is really exploding.\" says Tim. He hopes that, over time, the menu could adapt to accommodate these new beers, although already the Satan's Kiss pizza, topped with roasted cherry peppers, Italian sausage, mozzarella, and ricotta seems custom-made for a tall draft. \u003c/p>\n\u003cp>And speaking of beer, don't let the name fool you: although the company started in West Marin, the popular, rapidly expanding Lagunitas Brewing Company now brews in Petaluma. They offer tasting tours of the brewery Monday through Friday at 3pm, as well walk-through tours Wednesday through Friday at 3pm and 5pm, Saturday and Sunday at 1pm, 3pm, and 5pm. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStankscows1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStankscows280.jpg\" alt=\"LAGUNITAS tanks and cows\" title=\"LAGUNITAS tanks and cows\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40750\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproomsign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproomsign2801.jpg\" alt=\"LAGUNITAS taproom sign\" title=\"LAGUNITAS taproom sign\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40757\">\u003c/a>\u003c/p>\n\u003cp>Attached to the brewery is a lively taproom and beer garden with live music and plenty of special brews on tap. Although the whole complex is a few miles out of town, along a drab stretch of road lined with anonymous office parks, plenty of beer enthusiasts find their way here by happy hour; on a recent Friday night, parking spots were rare and nearly every outdoor picnic table was filled. (Plastic tenting and heat lamps keep the atmosphere toasty, no matter what the weather.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom2-280.jpg\" alt=\"LAGUNITAS taproom\" title=\"LAGUNITAS taproom\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40752\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeerflight1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeerflight280.jpg\" alt=\"LAGUNITAS beer flight\" title=\"LAGUNITAS beer flight\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40748\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeercloseup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeercloseup280.jpg\" alt=\"LAGUNITAS beer closeup\" title=\"LAGUNITAS beer closeup\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40746\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom280.jpg\" alt=\"LAGUNITAS taproom\" title=\"LAGUNITAS taproom\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40754\">\u003c/a>\u003c/p>\n\u003cp>For $5.50, you can create your own 4-taste beer flight, based on whatever's on tap that night. We got a mix of bright, grapefruity Lil' Sumpin' Sumpin; malty, mellow Wilco Tango Foxtrot (abbreviated, naturally, to WTF); snappy, yeasty Hop Stoopid, which smelled like baking bread and which we dubbed the \"breakfast beer\", and the brunch-worthy, coffee-flavored Cappuccino Stout. Pretzels and peanuts in the shell come with the brews, but there's a menu of panini, sausages, and other bar snacks, too. \u003c/p>\n\u003cp>Prefer a taste that's a little more Downton Abbey? Try a dessert-wine sipping at the \u003ca href=\"http://www.portworks.com\">Sonoma Valley Portworks\u003c/a>, where you can sip port, sherry, muscat, even grappa. Deco, one of their most popular ports, is flavored with bittersweet chocolate, while the Duet cream sherry is enhanced with hazelnuts. \u003c/p>\n\u003cp>Inspired by all the green around you? \u003ca href=\"http://rareseeds.com/petaluma-seed-bank\">The Seed Bank\u003c/a>, at the corner of Petaluma Boulevard and Washington Avenue, took over what was once the Sonoma County National Bank. Now, the imposing building is packed with over a thousand different hard-to-find fruit, flower, herb, and vegetable seeds from the Missouri-based Baker Creek Heirloom Seed Company, along with lots of useful magazines, books, and tools geared towards down-and-dirty home gardeners or aspiring urban farmers. \u003c/p>\n\u003cp>Saturday, March 24 from 10:30am-12:30pm, \u003ca href=\"http://www.marinorganic.org/p_tours.php\">Marin Organic\u003c/a> is offering a family-friendly tour of \u003ca href=\"http://windrushfarm.wordpress.com/about/\">Windrush Farm\u003c/a> in the nearby Chileno Valley, where owner Mimi Luebbermann raises sheep for wool, as well as chickens, llamas, and alpacas. (Save a pat for Daisy the Jersey cow, too!) Pet the lambs, snuggle a chicken, and learn how natural animal fibers are transformed from \"sheep to shawl.\" \u003ca href=\"https://events.r20.constantcontact.com/register/eventReg?oeidk=a07e5kxjh5wc94b0c9f&oseq=\">Advance registration\u003c/a> is required; the tour is $25-$20 for adults, $5 for children 2-16, free for children under 2. Can't make it this weekend? Windrush will be hosting another \u003ca href=\"https://www.z2systems.com/np/clients/malt/eventRegistration.jsp;jsessionid=716774FE47DD24DBC0378EAFCB54C68B?event=356\">Farm Family Day\u003c/a> in conjunction with the \u003ca href=\"http://www.malt.org\">Marin Agricultural Land Trust\u003c/a> on Saturday, May 5, from 10:30am to 1:30pm.\u003c/p>\n\u003cp>\u003cem>Photos by Stephane von Stephane \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.acrecoffee.com\">Acre Coffee\u003c/a>\u003cbr>\nAddress:\u003ca href=\"http://g.co/maps/2f9pj\"> Map\u003c/a>\u003cbr>\n21 4th St.\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 772-5117\u003cbr>\nHours: Mon-Fri: 6:30am-6pm, Sat-Sun: 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/acrecoffee\">AcreCoffee\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lagunitas.com/taproom/index.html\">Lagunitas TapRoom\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/y8qm8\">Map\u003c/a>\u003cbr>\n1280 North McDowell Boulevard\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 769-4495\u003cbr>\nHours: Wed-Fri: 2pm-9pm, Sat-Sun: 11:30am-8pm\u003cbr>\nTwitter: \u003ca href=\"https://www.twitter.com/#!/lagunitasT\">@LagunitasT\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/lagunitastaproom\">Lagunitas TapRoom\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.lumapetaluma.com\">LUMA\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/n9pgy\">Map\u003c/a>\u003cbr>\n500 1st St\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 658-1940\u003cbr>\nHours: Tue–Thu: 4pm–9pm, Fri–Sat: 4pm–9:30 pm, Sun: 10am–2pm (brunch), 5pm–8pm (dinner)\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/#!/lumapetaluma\">@lumapetaluma\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/LUMA/149917835030580\">LUMA\u003c/a>\u003c/p>\n\n",
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"excerpt": "Springtime is a great time to make a day trip north, before the wine-tasting, guidebook-clutching traffic of summer backs up the backroads, and while the meandering, tree-crowned pastures are dotted with fluffy, just-born lambs and calves. ",
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"title": "Petaluma Day Trip: Lambs, LUMA, Lagunitas, & More | KQED",
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"headline": "Petaluma Day Trip: Lambs, LUMA, Lagunitas, & More",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Lambs-in-Petaluma560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Lambs-in-Petaluma560.jpg\" alt=\"Lambs in Petaluma\" title=\"Lambs in Petaluma\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40725\">\u003c/a>\u003cbr>\n\u003cem>Ewes and lambs at Weirauch Farm\u003c/em>\u003c/p>\n\u003cp>The rolling hills of Sonoma and West Marin are finally turning green, thanks to this month's better-late-than-never rains. Springtime is a great time to make a day trip north, before the wine-tasting, guidebook-clutching traffic of summer backs up the backroads, and while the meandering, tree-crowned pastures are dotted with fluffy, just-born lambs and calves. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREexterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREexterior560.jpg\" alt=\"Acre Coffee\" title=\"Acre Coffee\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40720\">\u003c/a> \u003c/p>\n\u003cp>Located in Sonoma county (but close to the border of Marin), Petaluma is a good first stop that's often overlooked by wine-country browsers or beach-seeking hikers. With the highway behind you, stop, stretch your legs, check out the many antique shops, funky boutiques, and thrift stores, then, of course, get a bite to eat. Petaluma Boulevard is the town's main drag, but it's worth walking down the side streets, too; otherwise you might settle for Starbucks instead of the third-wave coffee served at the nifty \u003ca href=\"http://www.acrecoffee.com/\">Acre Coffee\u003c/a>, which opened in September of last year. (Flying Goat Coffee in Healdsburg roasts their beans.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREinterior700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREinterior280.jpg\" alt=\"Acre Coffee interior\" title=\"Acre Coffee interior\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40722\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREcoffee1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/ACREcoffee280.jpg\" alt=\"Acre coffee\" title=\"Acre coffee\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40718\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Need brunch? Don't miss the challah French toast, honey-broiled grapefruit, or green eggs n' ham pizza at \u003ca href=\"http://www.lumapetaluma.com\">LUMA\u003c/a> in the city's riverside warehouse district, where several local other food businesses, like \u003ca href=\"http://www.cowgirlcreamery.com\">Cowgirl Creamery\u003c/a> and \u003ca href=\"http://www.threetwinsicecream.com\">Three Twins Ice Cream\u003c/a>, have their production facilities. \u003c/p>\n\u003cp>On sunny Sundays, the tables out front are particularly coveted for relaxed morning meals, perhaps recapping the previous night's music show at the \u003ca href=\"http://www.mystictheatre.com\">Mystic Theatre\u003c/a>. (Henry Rollins will be doing his thing at the Mystic on March 29; Mazzy Star and the Carolina Chocolate Drops are upcoming in April.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LumaDoor600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LumaDoor600-150x150.jpg\" alt=\"LUMA Entrance. Photo: Stephane von Stephane\" title=\"LUMA Entrance. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40729\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAsoup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAsoup1000-150x150.jpg\" alt=\"LUMA Soup. Photo: Stephane von Stephane\" title=\"LUMA Soup. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40730\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMACHEF1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMACHEF1000-150x150.jpg\" alt=\"LUMA Chef Jen Solomon in pink. Photo: Stephane von Stephane\" title=\"LUMA Chef Jen Solomon in pink. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40732\">\u003c/a>\u003c/p>\n\u003cp>At dinnertime, the restaurant, which opened last year, serves what owner Tim Tatum calls \"eclectic American\" or \"global comfort food\"--pizzas from a wood-burning oven, a pasta or two, lots of salads, truffled mac n' cheese, and chicken under a brick, with specials that might range from Korean short ribs to swordfish with capers, dished up by chef Jen Solomon, who worked at AsiaSF and District wine bar in the city before coming to Petaluma. \u003c/p>\n\u003cp>Tim, a builder and developer who grew up in San Francisco, built the mixed-use building that houses LUMA, with a plan for a restaurant in mind. The ceilings are high, the bar (where locals gather to eat, drink, and kibbitz) front and center. \"We're still getting discovered by people,\" says Tim, who opened the place with his wife Kate hoping to create a \"neighborhood joint\" for locals, especially those in the 2-block-by-8-block riverfront district, where some 200 residential units have recently joined the old industrial spaces, where much of Petaluma's agricultural output was processed for shipping to San Francisco and beyond. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAownerskatetime700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAownerskatetime700-150x150.jpg\" alt=\"Luma owners. Photo: Stephane von Stephane\" title=\"Luma owners. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40737\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAMENU600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMAMENU600-150x150.jpg\" alt=\"Luma Menu. Photo: Stephane von Stephane\" title=\"Luma Menu. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40738\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMABAR700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LUMABAR700-150x150.jpg\" alt=\"LUMA bar. Photo: Stephane von Stephane\" title=\"LUMA bar. Photo: Stephane von Stephane\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-40741\">\u003c/a>\u003c/p>\n\u003cp>Without making a big deal of it, LUMA boosts many local products: coffee from the nearby Petaluma Roasting Company, cheese from Cowgirl Creamery, ice cream from Three Twins, port from Sonoma Portworks, Saison beer made in two-barrel batches in a warehouse down the road by the \u003ca href=\"http://www.facebook.com/pages/HenHouse-Brewing-Company/211269008902745\">Henhouse Brewing Company\u003c/a>. (Given Petaluma's history as the egg basket of Northern California, a beer company named after a chicken coop is no surprise.) \u003c/p>\n\u003cp>With a short but intriguing wine list in place, LUMA's now working on building up a beer program to match. \"The craft breweries in this neck of the woods are phenomenal. Everyone who works here is very into beer. Up the North Coast, the Lost Coast, the beer scene is really exploding.\" says Tim. He hopes that, over time, the menu could adapt to accommodate these new beers, although already the Satan's Kiss pizza, topped with roasted cherry peppers, Italian sausage, mozzarella, and ricotta seems custom-made for a tall draft. \u003c/p>\n\u003cp>And speaking of beer, don't let the name fool you: although the company started in West Marin, the popular, rapidly expanding Lagunitas Brewing Company now brews in Petaluma. They offer tasting tours of the brewery Monday through Friday at 3pm, as well walk-through tours Wednesday through Friday at 3pm and 5pm, Saturday and Sunday at 1pm, 3pm, and 5pm. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStankscows1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStankscows280.jpg\" alt=\"LAGUNITAS tanks and cows\" title=\"LAGUNITAS tanks and cows\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40750\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproomsign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproomsign2801.jpg\" alt=\"LAGUNITAS taproom sign\" title=\"LAGUNITAS taproom sign\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40757\">\u003c/a>\u003c/p>\n\u003cp>Attached to the brewery is a lively taproom and beer garden with live music and plenty of special brews on tap. Although the whole complex is a few miles out of town, along a drab stretch of road lined with anonymous office parks, plenty of beer enthusiasts find their way here by happy hour; on a recent Friday night, parking spots were rare and nearly every outdoor picnic table was filled. (Plastic tenting and heat lamps keep the atmosphere toasty, no matter what the weather.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom2-280.jpg\" alt=\"LAGUNITAS taproom\" title=\"LAGUNITAS taproom\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40752\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeerflight1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeerflight280.jpg\" alt=\"LAGUNITAS beer flight\" title=\"LAGUNITAS beer flight\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40748\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeercloseup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITASbeercloseup280.jpg\" alt=\"LAGUNITAS beer closeup\" title=\"LAGUNITAS beer closeup\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40746\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/LAGUNITAStaproom280.jpg\" alt=\"LAGUNITAS taproom\" title=\"LAGUNITAS taproom\" width=\"280\" height=\"210\" class=\"alignnone size-full wp-image-40754\">\u003c/a>\u003c/p>\n\u003cp>For $5.50, you can create your own 4-taste beer flight, based on whatever's on tap that night. We got a mix of bright, grapefruity Lil' Sumpin' Sumpin; malty, mellow Wilco Tango Foxtrot (abbreviated, naturally, to WTF); snappy, yeasty Hop Stoopid, which smelled like baking bread and which we dubbed the \"breakfast beer\", and the brunch-worthy, coffee-flavored Cappuccino Stout. Pretzels and peanuts in the shell come with the brews, but there's a menu of panini, sausages, and other bar snacks, too. \u003c/p>\n\u003cp>Prefer a taste that's a little more Downton Abbey? Try a dessert-wine sipping at the \u003ca href=\"http://www.portworks.com\">Sonoma Valley Portworks\u003c/a>, where you can sip port, sherry, muscat, even grappa. Deco, one of their most popular ports, is flavored with bittersweet chocolate, while the Duet cream sherry is enhanced with hazelnuts. \u003c/p>\n\u003cp>Inspired by all the green around you? \u003ca href=\"http://rareseeds.com/petaluma-seed-bank\">The Seed Bank\u003c/a>, at the corner of Petaluma Boulevard and Washington Avenue, took over what was once the Sonoma County National Bank. Now, the imposing building is packed with over a thousand different hard-to-find fruit, flower, herb, and vegetable seeds from the Missouri-based Baker Creek Heirloom Seed Company, along with lots of useful magazines, books, and tools geared towards down-and-dirty home gardeners or aspiring urban farmers. \u003c/p>\n\u003cp>Saturday, March 24 from 10:30am-12:30pm, \u003ca href=\"http://www.marinorganic.org/p_tours.php\">Marin Organic\u003c/a> is offering a family-friendly tour of \u003ca href=\"http://windrushfarm.wordpress.com/about/\">Windrush Farm\u003c/a> in the nearby Chileno Valley, where owner Mimi Luebbermann raises sheep for wool, as well as chickens, llamas, and alpacas. (Save a pat for Daisy the Jersey cow, too!) Pet the lambs, snuggle a chicken, and learn how natural animal fibers are transformed from \"sheep to shawl.\" \u003ca href=\"https://events.r20.constantcontact.com/register/eventReg?oeidk=a07e5kxjh5wc94b0c9f&oseq=\">Advance registration\u003c/a> is required; the tour is $25-$20 for adults, $5 for children 2-16, free for children under 2. Can't make it this weekend? Windrush will be hosting another \u003ca href=\"https://www.z2systems.com/np/clients/malt/eventRegistration.jsp;jsessionid=716774FE47DD24DBC0378EAFCB54C68B?event=356\">Farm Family Day\u003c/a> in conjunction with the \u003ca href=\"http://www.malt.org\">Marin Agricultural Land Trust\u003c/a> on Saturday, May 5, from 10:30am to 1:30pm.\u003c/p>\n\u003cp>\u003cem>Photos by Stephane von Stephane \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.acrecoffee.com\">Acre Coffee\u003c/a>\u003cbr>\nAddress:\u003ca href=\"http://g.co/maps/2f9pj\"> Map\u003c/a>\u003cbr>\n21 4th St.\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 772-5117\u003cbr>\nHours: Mon-Fri: 6:30am-6pm, Sat-Sun: 7am-6pm\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/acrecoffee\">AcreCoffee\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lagunitas.com/taproom/index.html\">Lagunitas TapRoom\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/y8qm8\">Map\u003c/a>\u003cbr>\n1280 North McDowell Boulevard\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 769-4495\u003cbr>\nHours: Wed-Fri: 2pm-9pm, Sat-Sun: 11:30am-8pm\u003cbr>\nTwitter: \u003ca href=\"https://www.twitter.com/#!/lagunitasT\">@LagunitasT\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/lagunitastaproom\">Lagunitas TapRoom\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.lumapetaluma.com\">LUMA\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/n9pgy\">Map\u003c/a>\u003cbr>\n500 1st St\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 658-1940\u003cbr>\nHours: Tue–Thu: 4pm–9pm, Fri–Sat: 4pm–9:30 pm, Sun: 10am–2pm (brunch), 5pm–8pm (dinner)\u003cbr>\nTwitter: \u003ca href=\"http://www.twitter.com/#!/lumapetaluma\">@lumapetaluma\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/LUMA/149917835030580\">LUMA\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Well Fed: Greenwood/Phinney Ridge Neighborhood, Seattle",
"title": "Well Fed: Greenwood/Phinney Ridge Neighborhood, Seattle",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chocolatifront.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chocolatifront.jpg\" alt=\"chocolati greenwood\" title=\"chocolati greenwood\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-39191\">\u003c/a>\u003c/p>\n\u003cp>The Greenwood/Phinney Ridge neighborhood in Seattle is rich with great coffee shops, artisan ice cream, cafes, burger joints, neighborhood bars, antique stores -- even a Tibetan monastery. It is quite strollable, charming, and easy to get around. Next time you're in Seattle, it's time to venture away from downtown into some of the Northern neighborhoods, and this is as good a place to start as any. When traveling, there's such an inclination to start with the main tourist sites (\u003ca href=\"http://spaceneedle.com/\">The Space Needle\u003c/a>, \u003ca href=\"http://www.seattle.gov/tour/carkeek.htm\">Carkeek Park\u003c/a>, \u003ca href=\"http://www.seattle.gov/parks/environment/discovery.htm\">Discovery Park\u003c/a>,\u003ca href=\"http://www.seattle.gov/tour/locks.htm\"> The Ballard Locks\u003c/a>) and those things are all wonderful. But much like San Francisco, Seattle is a city built around its neighborhoods. Not many folks live right smack downtown and the neighborhoods offer such rich history, lively cafes, libraries, zoos, and new small businesses. It's time to branch out, and Greenwood/Phinney (or Phinneywood as its often called) is the best place I can think of to start. \u003c/p>\n\u003cp>\u003cstrong>Chocolati\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chocolati2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chocolati2.jpg\" alt=\"chocolati interior\" title=\"chocolati interior\" width=\"560\" height=\"345\" class=\"alignnone size-full wp-image-39192\">\u003c/a>\u003cbr>\n\u003cem>European-style Hot chocolate at Chocolati\u003c/em>\u003c/p>\n\u003cp>This local chain of chocolate shop/coffee bars opened in 2000 and now they have locations in Greenwood, Greenlake, Wallingford, and inside the \u003ca href=\"http://www.spl.org/\">Seattle Public Library\u003c/a>. I've fallen pretty hard for Chocolati, largely because of their cream truffles (made with fresh cream and dark or milk chocolate and very little else) and European-style drinking chocolate. They sell their hot chocolate in bulk to take home, and do traditional espresso drinks and drip coffee as well. The Greenwood location just got their beer and wine license, so it's also a nice mellow spot to come in the evening and wind down with a glass of Cabernet. During the day, Chocolati is, hands down, the best place in Greenwood to get a little reading or studying done: there is ample table space, good light, and a warm wintery ambiance that lends itself well to settling in with a book from the library across the street. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chocolati.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chocolati.jpg\" alt=\"chocolati cocoa and truffles\" title=\"chocolati cocoa and truffles\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-39193\">\u003c/a>\u003cbr>\n\u003cem>Hot Chocolate and Truffles at Chocolati \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To visit: \u003ca href=\"http://www.chocolati.com/new/Locations-and-Hours.html\">Chocolati\u003c/a>\u003cbr>\n8319 Greenwood Avenue North\u003cbr>\nSeattle, Washington 98103\u003cbr>\n(206) 783-7078\u003cbr>\nHours: Monday - Saturday: 7:30 am - 11:00 pm\u003cbr>\nSunday: 9:00 am-11:00 pm\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Phinney Market\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/phinney-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/phinney-market.jpg\" alt=\"phinney market\" title=\"phinney market\" width=\"560\" height=\"430\" class=\"alignnone size-full wp-image-39224\">\u003c/a>\u003cbr>\nPhinney Market is the kind of place you wish would open in your neighborhood. They offer morning coffee, light pastries and egg sandwiches to begin the day and graduate to a cafe-style lunch menu, and a more substantial dinner service. The space is large and bright, with high ceilings, a long bar and a big communal table. On a typical day, there are Phinney Ridge moms and kids, young couples on dates, and neighborhood folks taking a reprieve from the demands of the day. And this is the place to do it--food wise, everything is solid. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/burger.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-39226\">\u003c/a>\u003cbr>\n\u003cem>Caleb's Blue Burger with Painted Hills Beef\u003c/em>\u003c/p>\n\u003cp>The blue cheese burger served on a \u003ca href=\"http://www.macrinabakery.com/\">Macrina\u003c/a> brioche bun is perfectly juicy with just the right amount of blue cheese and mushrooms, and the House Beef Chili served with sour cream and and a wedge of baguette is filling on the coldest of February afternoons. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chili.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chili.jpg\" alt=\"chili\" title=\"chili\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-39227\">\u003c/a>\u003cbr>\n\u003cem>Phinney Market's Beef Chili\u003c/em>\u003c/p>\n\u003cp>And from 3-5 p.m. they offer Happy Hour prices on some of their most popular dishes, making something like the 1/4 pound burger a mere $4! With local roasters \u003ca href=\"http://www.truenorthcoffeecafe.com/\">True North coffee\u003c/a> and local beers like \u003ca href=\"http://hilliardsbeer.com/\">Hilliards \u003c/a>and \u003ca href=\"http://www.ironhorsebrewery.com/\">Iron Horse\u003c/a> this is a place you not only want to support because the food is so darn good, but you feel good doing so, too. \u003c/p>\n\u003cp>To visit: \u003ca href=\"http://phinneymarketpub.com/index.htm\">Phinney Market\u003c/a>\u003cbr>\n5918 Phinney Avenue N.\u003cbr>\nSeattle, WA 98103\u003cbr>\n(206) 219-9105\u003cbr>\nHours: Monday - Thursday: 7 am - 9 pm (Breakfast 7-11, Lunch 11-3, Happy hour 3-5, Dinner 5-9)\u003cbr>\nFriday: 7 am - 11 pm (Breakfast 7-11, Lunch 11-3, Happy hour 3-5, Dinner 5-10)\u003cbr>\nSaturday: 7 am - 11 pm (Brunch 8-2, Happy hour 2-4, Dinner 4-10)\u003cbr>\nSunday: 7 am - 9 pm (Brunch 8-2, Happy hour 2-4, Dinner 4-9)\u003c/p>\n\u003cp>\u003cstrong>A la Mode Pie\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/a-la-mode-pie-exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/a-la-mode-pie-exterior.jpg\" alt=\"a la mode pie\" title=\"a la mode pie\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-39194\">\u003c/a>\u003cbr>\nThere is a surprising lack of good pie in Seattle. I haven't quite figured out why seeing that there is certainly no lack of coffee shops and tea bars. But the pie landscape is certainly getting better ever since\u003ca href=\"http://alamodeseattle.com/\"> A la Mode Pie\u003c/a> opened on Phinney Ridge. Previously an online delivery service, the demand became too great and owner Chris Porter decided to take the plunge and open a shop. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Pie-Menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Pie-Menu.jpg\" alt=\"Pie Menu\" title=\"Pie Menu\" width=\"540\" height=\"320\" class=\"alignnone size-full wp-image-39195\">\u003c/a>\u003cbr>\n\u003cem>Seemingly Endless Choices at A la Mode Pie\u003c/em>\u003c/p>\n\u003cp>A la Mode offers at least 10-12 flavors of pie at any one time, with seasonal variations making an appearance on any given day. Customers can purchase pie by the slice, as well as whole 9\" pies which are made-to-order using organic, locally-sourced fruits.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/apple-pie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/apple-pie.jpg\" alt=\"apple pie\" title=\"apple pie\" width=\"540\" height=\"413\" class=\"alignnone size-full wp-image-39196\">\u003c/a>\u003cbr>\n\u003cem>Apple Pear Pie\u003c/em>\u003c/p>\n\u003cp>As an apple pie aficionado, I have to say that their Apple Pear Pie is quite good. It's made of sweet, tart Washington apples and organic D’Anjou pears with a little freshly grated ginger, and a dash of cinnamon. Where some apple pies tend towards a soggy bottom crust, A la Mode's apple pear pie has a crust that's perfectly crisp from the top down and a filling that's spiced just enough (not too much cinnamon and a slight hand with the ginger). The apples and pears remain slightly crisp, and the crust is buttery and flaky. This is a very fine slice of pie, indeed. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/peanutbutterpie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/peanutbutterpie.jpg\" alt=\"peanut butter pie\" title=\"peanut butter pie\" width=\"540\" height=\"409\" class=\"alignnone size-full wp-image-39197\">\u003c/a>\u003cbr>\n\u003cem>A Big Wedge of Peanut Butter Pie\u003c/em>\u003c/p>\n\u003cp>The slice of peanut butter pie was wonderful as well, although this one is really meant for sharing: rich, dense peanut butter filling topped with a light chocolate frosting sprinkled with chopped peanuts. It begs for a cup of coffee which they have plenty of along with comfortable seating, good people-watching, and even pints of \u003ca href=\"http://bluebirdseattle.blogspot.com/\">Bluebird\u003c/a> ice cream to take home with you. \u003c/p>\n\u003cp>To visit: \u003ca href=\"http://alamodeseattle.com/\">A la Mode Pie\u003c/a>\u003cbr>\n5821 Phinney Ave N (across from the Zoo)\u003cbr>\nSeattle, WA\u003cbr>\n(206) 383-3796\u003cbr>\nHours: 7am-7pm, daily\u003c/p>\n\u003cp>\u003cstrong>Herkimer Coffee\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/herkimer-exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/herkimer-exterior.jpg\" alt=\"herkimer exterior\" title=\"herkimer exterior\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-39198\">\u003c/a>\u003cbr>\nHerkimer Coffee says that their \"purpose is to create a coffee experience of the highest possible quality.\" Within this mission, they sell wholesale and have two retail shops. The Greenwood shop is light and airy with a variety of espresso drinks and pastries (including \u003ca href=\"http://www.mightyo.com/\">Mighty O Donuts!\u003c/a>). For anyone pondering Herkimer for wholesale, they offer individualized cuppings so the subtleties and nuances of each bean and roast can be experienced and understood. Their website offers excellent \u003ca href=\"http://www.herkimercoffee.com/brewinfo.html\">Home Brewing Tips\u003c/a> and a nice \u003ca href=\"http://www.baristaexchange.com/profiles/blog/list?user=2kc574vaffzui\">Roaster's Blog\u003c/a> that details the different flavor profiles of coffees they've recently brought in. While it does tend to be young kid/parent central here (not really the best place to read or study, especially on the weekends), I'm always struck with how affordable Herkimer is. Each espresso drink comes with 2 shots, so a small latte starts at just $2.68. This makes a traveling wallet or a local Seattle wallet very happy, indeed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Herkimer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Herkimer.jpg\" alt=\"Herkimer\" title=\"Herkimer\" width=\"560\" height=\"333\" class=\"alignnone size-full wp-image-39199\">\u003c/a>\u003cbr>\nTo visit: \u003ca href=\"http://www.herkimercoffee.com/\">Herkimer Coffee\u003c/a>\u003cbr>\n7320 Greenwood Avenue\u003cbr>\nSeattle, Washington 98103\u003cbr>\n(206) 784-0202\u003cbr>\nHours: Mon-Fri 6am-6pm; Sat-Sun 7am-6pm \u003c/p>\n\u003cp>\u003cstrong>Bluebird\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/bluebird.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/bluebird.jpg\" alt=\"bluebird\" title=\"bluebird\" width=\"560\" height=\"497\" class=\"alignnone size-full wp-image-39228\">\u003c/a>\u003cbr>\nOn a cold February day, ice cream may seem like an unlikely choice. Unless, of course, you realize that if you waited for the perfect, hot ice cream day in Seattle it could be a long wait. And at \u003ca href=\"http://bluebirdseattle.blogspot.com/\">Bluebird\u003c/a>, you're met with uber-creamy, irresistible flavors including the CB Peanut Butter made with fresh roasted organic Valencia peanuts, Chocolate Pudding, or the Elysian Stout made from Dragon's Tooth Stout, brewed next door at \u003ca href=\"http://www.elysianbrewing.com/\">The Elysian Brewery\u003c/a>. Or perhaps a hand-crafted milkshake and a board game is more your style? Regardless, Bluebird uses all-natural dairy from local Washington and Oregon cows, and they're constantly experimenting with new, seasonal flavor combinations (forcing you to visit often). As if that weren't enough, there are rumors of a back patio and a beer license so they can start doing dessert floats in the summer. All good things. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/BluebirdFinal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/BluebirdFinal.jpg\" alt=\"Bluebird\" title=\"Bluebird\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-39229\">\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>To visit: \u003ca href=\"http://bluebirdseattle.blogspot.com/\">Bluebird\u003c/a>\u003cbr>\n7400 Greenwood Avenue North\u003cbr>\nSeattle, WA 98103\u003cbr>\n206-588-1079\u003cbr>\nHours: Daily 12:00 pm to 10:00 pm\u003cbr>\n\u003cem>Summer Hours:\u003cbr>\nSunday - Thursday 12:00pm - 10:00pm\u003cbr>\nFriday & Saturday 12:00pm - 11:00pm\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "39190 http://blogs.kqed.org/bayareabites/?p=39190",
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"excerpt": "Next time you're in Seattle, the Greenwood and Phinney Ridge neighborhoods are some of the richest for food, walkability, and charm. Megan Gordon sets out to find the most delicious and inviting spots for morning, noon, and night. ",
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"description": "Next time you're in Seattle, the Greenwood and Phinney Ridge neighborhoods are some of the richest for food, walkability, and charm. Megan Gordon sets out to find the most delicious and inviting spots for morning, noon, and night. ",
"title": "Well Fed: Greenwood/Phinney Ridge Neighborhood, Seattle | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chocolatifront.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chocolatifront.jpg\" alt=\"chocolati greenwood\" title=\"chocolati greenwood\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-39191\">\u003c/a>\u003c/p>\n\u003cp>The Greenwood/Phinney Ridge neighborhood in Seattle is rich with great coffee shops, artisan ice cream, cafes, burger joints, neighborhood bars, antique stores -- even a Tibetan monastery. It is quite strollable, charming, and easy to get around. Next time you're in Seattle, it's time to venture away from downtown into some of the Northern neighborhoods, and this is as good a place to start as any. When traveling, there's such an inclination to start with the main tourist sites (\u003ca href=\"http://spaceneedle.com/\">The Space Needle\u003c/a>, \u003ca href=\"http://www.seattle.gov/tour/carkeek.htm\">Carkeek Park\u003c/a>, \u003ca href=\"http://www.seattle.gov/parks/environment/discovery.htm\">Discovery Park\u003c/a>,\u003ca href=\"http://www.seattle.gov/tour/locks.htm\"> The Ballard Locks\u003c/a>) and those things are all wonderful. But much like San Francisco, Seattle is a city built around its neighborhoods. Not many folks live right smack downtown and the neighborhoods offer such rich history, lively cafes, libraries, zoos, and new small businesses. It's time to branch out, and Greenwood/Phinney (or Phinneywood as its often called) is the best place I can think of to start. \u003c/p>\n\u003cp>\u003cstrong>Chocolati\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chocolati2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chocolati2.jpg\" alt=\"chocolati interior\" title=\"chocolati interior\" width=\"560\" height=\"345\" class=\"alignnone size-full wp-image-39192\">\u003c/a>\u003cbr>\n\u003cem>European-style Hot chocolate at Chocolati\u003c/em>\u003c/p>\n\u003cp>This local chain of chocolate shop/coffee bars opened in 2000 and now they have locations in Greenwood, Greenlake, Wallingford, and inside the \u003ca href=\"http://www.spl.org/\">Seattle Public Library\u003c/a>. I've fallen pretty hard for Chocolati, largely because of their cream truffles (made with fresh cream and dark or milk chocolate and very little else) and European-style drinking chocolate. They sell their hot chocolate in bulk to take home, and do traditional espresso drinks and drip coffee as well. The Greenwood location just got their beer and wine license, so it's also a nice mellow spot to come in the evening and wind down with a glass of Cabernet. During the day, Chocolati is, hands down, the best place in Greenwood to get a little reading or studying done: there is ample table space, good light, and a warm wintery ambiance that lends itself well to settling in with a book from the library across the street. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chocolati.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chocolati.jpg\" alt=\"chocolati cocoa and truffles\" title=\"chocolati cocoa and truffles\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-39193\">\u003c/a>\u003cbr>\n\u003cem>Hot Chocolate and Truffles at Chocolati \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To visit: \u003ca href=\"http://www.chocolati.com/new/Locations-and-Hours.html\">Chocolati\u003c/a>\u003cbr>\n8319 Greenwood Avenue North\u003cbr>\nSeattle, Washington 98103\u003cbr>\n(206) 783-7078\u003cbr>\nHours: Monday - Saturday: 7:30 am - 11:00 pm\u003cbr>\nSunday: 9:00 am-11:00 pm\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Phinney Market\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/phinney-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/phinney-market.jpg\" alt=\"phinney market\" title=\"phinney market\" width=\"560\" height=\"430\" class=\"alignnone size-full wp-image-39224\">\u003c/a>\u003cbr>\nPhinney Market is the kind of place you wish would open in your neighborhood. They offer morning coffee, light pastries and egg sandwiches to begin the day and graduate to a cafe-style lunch menu, and a more substantial dinner service. The space is large and bright, with high ceilings, a long bar and a big communal table. On a typical day, there are Phinney Ridge moms and kids, young couples on dates, and neighborhood folks taking a reprieve from the demands of the day. And this is the place to do it--food wise, everything is solid. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/burger.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-39226\">\u003c/a>\u003cbr>\n\u003cem>Caleb's Blue Burger with Painted Hills Beef\u003c/em>\u003c/p>\n\u003cp>The blue cheese burger served on a \u003ca href=\"http://www.macrinabakery.com/\">Macrina\u003c/a> brioche bun is perfectly juicy with just the right amount of blue cheese and mushrooms, and the House Beef Chili served with sour cream and and a wedge of baguette is filling on the coldest of February afternoons. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chili.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/chili.jpg\" alt=\"chili\" title=\"chili\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-39227\">\u003c/a>\u003cbr>\n\u003cem>Phinney Market's Beef Chili\u003c/em>\u003c/p>\n\u003cp>And from 3-5 p.m. they offer Happy Hour prices on some of their most popular dishes, making something like the 1/4 pound burger a mere $4! With local roasters \u003ca href=\"http://www.truenorthcoffeecafe.com/\">True North coffee\u003c/a> and local beers like \u003ca href=\"http://hilliardsbeer.com/\">Hilliards \u003c/a>and \u003ca href=\"http://www.ironhorsebrewery.com/\">Iron Horse\u003c/a> this is a place you not only want to support because the food is so darn good, but you feel good doing so, too. \u003c/p>\n\u003cp>To visit: \u003ca href=\"http://phinneymarketpub.com/index.htm\">Phinney Market\u003c/a>\u003cbr>\n5918 Phinney Avenue N.\u003cbr>\nSeattle, WA 98103\u003cbr>\n(206) 219-9105\u003cbr>\nHours: Monday - Thursday: 7 am - 9 pm (Breakfast 7-11, Lunch 11-3, Happy hour 3-5, Dinner 5-9)\u003cbr>\nFriday: 7 am - 11 pm (Breakfast 7-11, Lunch 11-3, Happy hour 3-5, Dinner 5-10)\u003cbr>\nSaturday: 7 am - 11 pm (Brunch 8-2, Happy hour 2-4, Dinner 4-10)\u003cbr>\nSunday: 7 am - 9 pm (Brunch 8-2, Happy hour 2-4, Dinner 4-9)\u003c/p>\n\u003cp>\u003cstrong>A la Mode Pie\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/a-la-mode-pie-exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/a-la-mode-pie-exterior.jpg\" alt=\"a la mode pie\" title=\"a la mode pie\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-39194\">\u003c/a>\u003cbr>\nThere is a surprising lack of good pie in Seattle. I haven't quite figured out why seeing that there is certainly no lack of coffee shops and tea bars. But the pie landscape is certainly getting better ever since\u003ca href=\"http://alamodeseattle.com/\"> A la Mode Pie\u003c/a> opened on Phinney Ridge. Previously an online delivery service, the demand became too great and owner Chris Porter decided to take the plunge and open a shop. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Pie-Menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Pie-Menu.jpg\" alt=\"Pie Menu\" title=\"Pie Menu\" width=\"540\" height=\"320\" class=\"alignnone size-full wp-image-39195\">\u003c/a>\u003cbr>\n\u003cem>Seemingly Endless Choices at A la Mode Pie\u003c/em>\u003c/p>\n\u003cp>A la Mode offers at least 10-12 flavors of pie at any one time, with seasonal variations making an appearance on any given day. Customers can purchase pie by the slice, as well as whole 9\" pies which are made-to-order using organic, locally-sourced fruits.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/apple-pie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/apple-pie.jpg\" alt=\"apple pie\" title=\"apple pie\" width=\"540\" height=\"413\" class=\"alignnone size-full wp-image-39196\">\u003c/a>\u003cbr>\n\u003cem>Apple Pear Pie\u003c/em>\u003c/p>\n\u003cp>As an apple pie aficionado, I have to say that their Apple Pear Pie is quite good. It's made of sweet, tart Washington apples and organic D’Anjou pears with a little freshly grated ginger, and a dash of cinnamon. Where some apple pies tend towards a soggy bottom crust, A la Mode's apple pear pie has a crust that's perfectly crisp from the top down and a filling that's spiced just enough (not too much cinnamon and a slight hand with the ginger). The apples and pears remain slightly crisp, and the crust is buttery and flaky. This is a very fine slice of pie, indeed. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/peanutbutterpie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/peanutbutterpie.jpg\" alt=\"peanut butter pie\" title=\"peanut butter pie\" width=\"540\" height=\"409\" class=\"alignnone size-full wp-image-39197\">\u003c/a>\u003cbr>\n\u003cem>A Big Wedge of Peanut Butter Pie\u003c/em>\u003c/p>\n\u003cp>The slice of peanut butter pie was wonderful as well, although this one is really meant for sharing: rich, dense peanut butter filling topped with a light chocolate frosting sprinkled with chopped peanuts. It begs for a cup of coffee which they have plenty of along with comfortable seating, good people-watching, and even pints of \u003ca href=\"http://bluebirdseattle.blogspot.com/\">Bluebird\u003c/a> ice cream to take home with you. \u003c/p>\n\u003cp>To visit: \u003ca href=\"http://alamodeseattle.com/\">A la Mode Pie\u003c/a>\u003cbr>\n5821 Phinney Ave N (across from the Zoo)\u003cbr>\nSeattle, WA\u003cbr>\n(206) 383-3796\u003cbr>\nHours: 7am-7pm, daily\u003c/p>\n\u003cp>\u003cstrong>Herkimer Coffee\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/herkimer-exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/herkimer-exterior.jpg\" alt=\"herkimer exterior\" title=\"herkimer exterior\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-39198\">\u003c/a>\u003cbr>\nHerkimer Coffee says that their \"purpose is to create a coffee experience of the highest possible quality.\" Within this mission, they sell wholesale and have two retail shops. The Greenwood shop is light and airy with a variety of espresso drinks and pastries (including \u003ca href=\"http://www.mightyo.com/\">Mighty O Donuts!\u003c/a>). For anyone pondering Herkimer for wholesale, they offer individualized cuppings so the subtleties and nuances of each bean and roast can be experienced and understood. Their website offers excellent \u003ca href=\"http://www.herkimercoffee.com/brewinfo.html\">Home Brewing Tips\u003c/a> and a nice \u003ca href=\"http://www.baristaexchange.com/profiles/blog/list?user=2kc574vaffzui\">Roaster's Blog\u003c/a> that details the different flavor profiles of coffees they've recently brought in. While it does tend to be young kid/parent central here (not really the best place to read or study, especially on the weekends), I'm always struck with how affordable Herkimer is. Each espresso drink comes with 2 shots, so a small latte starts at just $2.68. This makes a traveling wallet or a local Seattle wallet very happy, indeed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Herkimer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Herkimer.jpg\" alt=\"Herkimer\" title=\"Herkimer\" width=\"560\" height=\"333\" class=\"alignnone size-full wp-image-39199\">\u003c/a>\u003cbr>\nTo visit: \u003ca href=\"http://www.herkimercoffee.com/\">Herkimer Coffee\u003c/a>\u003cbr>\n7320 Greenwood Avenue\u003cbr>\nSeattle, Washington 98103\u003cbr>\n(206) 784-0202\u003cbr>\nHours: Mon-Fri 6am-6pm; Sat-Sun 7am-6pm \u003c/p>\n\u003cp>\u003cstrong>Bluebird\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/bluebird.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/bluebird.jpg\" alt=\"bluebird\" title=\"bluebird\" width=\"560\" height=\"497\" class=\"alignnone size-full wp-image-39228\">\u003c/a>\u003cbr>\nOn a cold February day, ice cream may seem like an unlikely choice. Unless, of course, you realize that if you waited for the perfect, hot ice cream day in Seattle it could be a long wait. And at \u003ca href=\"http://bluebirdseattle.blogspot.com/\">Bluebird\u003c/a>, you're met with uber-creamy, irresistible flavors including the CB Peanut Butter made with fresh roasted organic Valencia peanuts, Chocolate Pudding, or the Elysian Stout made from Dragon's Tooth Stout, brewed next door at \u003ca href=\"http://www.elysianbrewing.com/\">The Elysian Brewery\u003c/a>. Or perhaps a hand-crafted milkshake and a board game is more your style? Regardless, Bluebird uses all-natural dairy from local Washington and Oregon cows, and they're constantly experimenting with new, seasonal flavor combinations (forcing you to visit often). As if that weren't enough, there are rumors of a back patio and a beer license so they can start doing dessert floats in the summer. All good things. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/BluebirdFinal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/BluebirdFinal.jpg\" alt=\"Bluebird\" title=\"Bluebird\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-39229\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Rancho La Puerta: Culinary Vacation at Iconic Spa in Baja ",
"title": "Rancho La Puerta: Culinary Vacation at Iconic Spa in Baja ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.560.jpg\" alt=\"Snapshots from the fitness and spa resort Rancho La Puerta Photo: Courtesy of Rancho La Puerta\" title=\"Snapshots from the fitness and spa resort Rancho La Puerta Photo: Courtesy of Rancho La Puerta\" width=\"560\" height=\"196\" class=\"alignnone size-full wp-image-39220\">\u003c/a>\u003cbr>\n\u003cem>Snapshots from the fitness and spa resort Rancho La Puerta Photo: Courtesy of Rancho La Puerta\u003c/em>\u003c/p>\n\u003cp>Who knew that butternut squash could add a delectable richness to Mexican hot chocolate or that pureed peas could lighten up guacamole?\u003c/p>\n\u003cp>These secret ingredients are just a couple of the colorful accent flavors gleaned from a week at \u003ca href=\"http://www.rancholapuerta.com/\">Rancho La Puerta\u003c/a>, a beloved fitness resort with a loyal following, just across the U.S. border in Tecate, Baja California, Mexico. The resort frequently \u003ca href=\"http://www.travelandleisure.com/worldsbest/2011/spas/destination-spas/265\">garners honors\u003c/a> from those on the spa circuit, who flock to this rustic-meets-luxury destination in droves.\u003c/p>\n\u003cp>And what's not to like? A 3,000-acre, carefully-landscaped campus that pays homage to the area the resort calls home: Mexican-Colonial-inspired buildings, brick paths, and vibrant ceramic tiles. Guest can partake in early hikes up Mount Kuchumaa, hourly exercise classes, afternoon creative pursuits, elegantly-prepared food with a plant-based focus, culturally relevant cooking classes, an off-the-hook organic garden tended to by a plant poet, and still have plenty of time and space for quiet, reflection, and pampering.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.morning.hike560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.morning.hike560.jpg\" alt=\"Morning mountain walks make for a healthy breakfast appetite. Photo: Courtesy of Rancho La Puerta\" title=\"Morning mountain walks make for a healthy breakfast appetite. Photo: Courtesy of Rancho La Puerta\" width=\"560\" height=\"196\" class=\"alignnone size-full wp-image-39217\">\u003c/a>\u003cbr>\n\u003cem>Morning mountain walks make for a healthy breakfast appetite. Photo: Courtesy of Rancho La Puerta\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The place is misnamed, perhaps: Given its emphasis on mind, body, and soul it might best be called a holistic wellness center. No matter what you call it, the ranch -- as regulars have dubbed it -- offers all comers the opportunity to find their bliss. As you might expect, it is a popular vacation pick among Bay Area vacation-goers.\u003c/p>\n\u003cp>For a price. A stay at the resort will set paying guests back $3,000-$4,750 a week, depending on type of accommodations and time of year. That's a far cry from when the ranch opened in 1940 and guests spent $17.50 a week for the privilege of pitching a tent by the river to enjoy nature, eat well, and contemplate the meaning of life. (Full disclosure: This writer attended the resort as a guest of \u003ca href=\"http://www.romneysteele.com/\">Romney Steele\u003c/a>, author of \u003cem>\u003ca href=\"http://mynepenthebook.com/my-book/\">My Nepenthe\u003c/a>\u003c/em> and \u003cem>\u003ca href=\"http://www.berkeleyside.com/2011/07/13/plum-gorgeous/\">Plum Gorgeous\u003c/a>\u003c/em>, who served as the ranch's guest chef instructor for the week.)\u003c/p>\n\u003cp>Back in the beginning the ranch went by a different name, and was then run by 34-year-old Edmond Szekeley, a Hungarian Jew and philosopher seeking refuge across the border, and his 18-year-old bride \u003ca href=\"http://www.rancholapuerta.com/home/history-vision/deborahs-life.html\">Deborah\u003c/a>. It was dubbed a cult by a visiting reporter. \u003c/p>\n\u003cp>A long-time guest -- some devotees have been dozens and dozens of times -- told this writer that it went through a hippie phase in the 1960s and 70s (think lentil loaf), and may have had a fat farm vibe at one time (weigh ins and that sort of thing) before settling comfortably into its current incarnation as a kind of year-round camp for active, well-to-do grown-ups who watch what they eat. \u003c/p>\n\u003cp>(It's also a popular stop on the guest cheffing circuit for Bay Area-based food folks like \u003ca href=\"http://www.peggyknickerbocker.com/\">Peggy Knickerbocker\u003c/a> and \u003ca href=\"http://www.tanyaholland.com/\">Tanya Holland\u003c/a>. Other locals recently spotted at the ranch offering expert instruction include writing coach \u003ca href=\"http://www.diannej.com/\">Dianne Jacob\u003c/a> and life coach \u003ca href=\"http://coachemily.com/\">Emily Boorstein Wikman\u003c/a>.)\u003c/p>\n\u003cp>As for that teenage bride? She went on to make a name for herself in the spa and fitness world, government service, and philanthropic circles, turns 90 in May, kept the ranch in the family, and serves as role model for aging with purpose, pleasure, and grace.\u003c/p>\n\u003cp>Today, the ranch is a place where people can choose exercise classes like pilates, yoga, and water workouts. It also features alternative healing treatments including the hydro therapy watsu, craniosacral massage, and the subtle movement practice known as feldenkrais. (The latter prompted perhaps the most hilarious line of the week: When asked by the feldenkrais practitioner to note any physical changes after practicing the method one wag responded: \"I think my shoes changed color.\") \u003c/p>\n\u003cp>There's also tennis, volleyball, dance, gym circuit classes, along with art instruction, life coaching, reflective practices such as meditation, nutrition lectures, entertainment in the evening, and oh, spa treatments, of course.\u003c/p>\n\u003cp>In short, you can knock yourself out burning calories every hour on the hour or you can hide out in a hammock or loll in lounge chairs at one of the many pools and not lift a finger. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.dining.crew_.harty560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.dining.crew_.harty560.jpg\" alt=\"The dining room chef and his kitchen crew at Rancho La Puerta. Photo: Lynne Harty\" title=\"The dining room chef and his kitchen crew at Rancho La Puerta. Photo: Lynne Harty\" width=\"560\" height=\"384\" class=\"alignnone size-full wp-image-39221\">\u003c/a>\u003cbr>\n\u003cem>The dining room chef and his kitchen crew at Rancho La Puerta. Photo: \u003ca href=\"http://www.lynneharty.com/\">Lynne Harty\u003c/a>\u003c/em>\u003c/p>\n\u003cp>For the active guest, all that exercise makes for a hearty appetite. The majority of the ranch's cuisine, a mix of Mediterranean and Mexican influences, comes courtesy of the organically grown fruits and vegetable from the on-site garden. Largely vegetarian in nature with some seafood offerings, the ranch caters to vegans and the gluten-free too. \u003c/p>\n\u003cp>The operating premise in the kitchen: low-fat, high-flavor, whole grain, lean protein, and modest portions, which prompted this writer, on the go six hours or more a day, to repeatedly ask for seconds (graciously accommodated with no raised eyebrows or judgments attached). \u003c/p>\n\u003cp>There are nods to health food trends -- chia seed, nutritional yeast, and flax seed are served up in small bowls for those who like to consume -- but it's essentially homegrown food simply and well prepared with generous use of herbs and aromatics to satisfy discerning palates.\u003c/p>\n\u003cp>Highlights from the Dining Room menu include nods to the region, such as Braised Fish Taco with Cabbage Slaw and Pico De Gallo, Roasted Nopalitos Salad with Panela Cheese and Cilantro Vinaigrette, Chiles Rellenos with Green Pasilla Rice and Chayote Gratin with Black Lentils. But any of the sauteed, roasted, braised garden greens and root vegetables made this eater happy.\u003c/p>\n\u003cp>Desserts seem a bit of an afterthought -- with the exception of the Flan de la Casa with Seasonal Fruit Compote, a smooth dark chocolate treat -- but it's hard to feel deprived here when the food is so satisfying and filling.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/denise.roa_.lynne_.harty_.560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/denise.roa_.lynne_.harty_.560.jpg\" alt=\"La Cocina que Conta chef Denise Roa in the ranch's organic garden. Photo: Lynne Harty\" title=\"La Cocina que Conta chef Denise Roa in the ranch's organic garden. Photo: Lynne Harty\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-39218\">\u003c/a>\u003cbr>\n\u003cem>La Cocina que Conta chef Denise Roa in the ranch's organic garden. Photo: Lynne Harty\u003c/em>\u003c/p>\n\u003cp>Each week ranch guests have the option of walking over to the resort's organic garden, a farm really, for a tour and breakfast cooked by the culinary school crew. Once there, it's hard not to be enchanted by the enthusiasm for all things edible of the chief horticulturist, Salvador Tinnajero, who has tended the farm for more than two decades. \u003c/p>\n\u003cp>Tinnajero constantly picks produce and encourages guests to take a bite, sniffs soil as he runs it through his palms, talks philosophically about the need to share the land with critters, while figuring out tricks that prevent them from eating too many of his crops. A man of the land who firmly believes edibles have personalities, one guest dubbed him the plant whisperer.\u003c/p>\n\u003cp>The garden is next to the ranch's cooking school and culinary center, Lo Cocina que Canta (\"The Kitchen That Sings\"), where new executive chef Denise Roa, a Mexican-American restauranteur, shares her culture and cuisine with guests. It's also where guest chefs like Steele conduct cooking classes in a beautifully-appointed kitchen. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/nani.gabriela.harty560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/nani.gabriela.harty560.jpg\" alt=\"Romney Steele and cooking school chef Gabriela Lopez Alvarez survey the results of students work. Photo: Lynne Harty\" title=\"Romney Steele and cooking school chef Gabriela Lopez Alvarez survey the results of students work. Photo: Lynne Harty\" width=\"560\" height=\"414\" class=\"alignnone size-full wp-image-39219\">\u003c/a>\u003cbr>\n\u003cem>Romney Steele and cooking school chef Gabriela Lopez Alvarez survey the results of students work. Photo: Lynne Harty\u003c/em>\u003c/p>\n\u003cp>Steele's sold-out Thursday evening class last week featured foods mostly foraged from the garden -- including whole roasted baby beets, roots and all -- along with local dairy and seafood. A spontaneous cook, Steele and the kitchen team candied hibiscus to serve with a Buttermilk Panna Cotta. Ranch-grown kumquats brightened a whole-grain dish, cauliflower, small and sweet enough to eat raw, was only enhanced by roasting with cumin, and tossing with cilantro and pomegranate.\u003c/p>\n\u003cp>The place's magic seems to work. During the course of the week this reporter witnessed guests slowing down, trying new things, reaching beyond their comfort zone, vowing to make changes back home, and reflecting on or healing emotional wounds. \u003c/p>\n\u003cp>Those secrets, however, stay at the ranch.\u003c/p>\n\u003cp>The secret ingredients in the spa's legendary guacamole recipe? That this writer can share.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.guacamole1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.guacamole1.jpg\" alt=\"Aztec Gaucamole is a big hit at the ranch. Photo: Courtesy Rancho La Puerta\" title=\"Aztec Gaucamole is a big hit at the ranch. Photo: Courtesy Rancho La Puerta\" width=\"399\" height=\"400\" class=\"alignnone size-full wp-image-39222\">\u003c/a>\u003cbr>\n\u003cem>Aztec Gaucamole is a big hit at the ranch. Photo: Courtesy Rancho La Puerta\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Aztec Guacamole\u003c/strong>\u003c/p>\n\u003cp>From \u003cem>\u003ca href=\"http://www.amazon.com/Cooking-Seasons-Rancho-Puerta-World-Famous/dp/1584797096\">Cooking with the Seasons at Rancho La Puerta\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cem>(Ranch regulars have come to expect the spa's signature guacamole, which is dished up early on in the week at a soiree in the main lounge.)\u003c/em>\u003c/p>\n\u003cp>*** Makes 2 cups ***\u003c/p>\n\u003cp>Perhaps the Ranch's most popular recipe, the addition of green peas to the avocado-based dip boosts the nutritional value of the guacamole and reduces the fat content. Good with tacos or an assortment of crunchy, raw vegetables.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup of frozen peas, slightly thawed\u003cbr>\n1 medium hass avocado, peeled and pitted\u003cbr>\n2 tablespoons fresh lime or lemon juice, to taste\u003cbr>\n1 medium tomato, seeded and cut into 1/4-inch dice\u003cbr>\n1 jalapeno or serrano chile, seeded and minced\u003cbr>\n3 tablespoons chopped fresh cilantro\u003cbr>\n1 teaspoon minced fresh garlic\u003cbr>\n1/2 teaspoon sea salt\u003cbr>\n1/4 teaspoon fresh ground black pepper\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. In a blender or in the bowl of a food processor, process the peas until smooth.\u003cbr>\n2. In a medium bowl, mash avocado with a fork or potato masher.\u003cbr>\n3. Add the juice, tomato, onion, jalapeno, cilantro, garlic, salt and pepper.\u003cbr>\n4. Add the peas and mix well.\u003cbr>\n5. Press a piece of plastic wrap directly on the surface of the guacamole to prevent browning, if the dish won't be served immediately.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Variation:\u003c/strong> Use 1 cup of well-cooked broccoli, edamame, or cooked asparagus tips instead of peas.\u003c/p>\n\n",
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"excerpt": "Sarah Henry has the arduous task of reporting from the field following a week's stay at the much-loved Ranch La Puerta fitness resort and spa, which also features an organic garden and culinary school.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.560.jpg\" alt=\"Snapshots from the fitness and spa resort Rancho La Puerta Photo: Courtesy of Rancho La Puerta\" title=\"Snapshots from the fitness and spa resort Rancho La Puerta Photo: Courtesy of Rancho La Puerta\" width=\"560\" height=\"196\" class=\"alignnone size-full wp-image-39220\">\u003c/a>\u003cbr>\n\u003cem>Snapshots from the fitness and spa resort Rancho La Puerta Photo: Courtesy of Rancho La Puerta\u003c/em>\u003c/p>\n\u003cp>Who knew that butternut squash could add a delectable richness to Mexican hot chocolate or that pureed peas could lighten up guacamole?\u003c/p>\n\u003cp>These secret ingredients are just a couple of the colorful accent flavors gleaned from a week at \u003ca href=\"http://www.rancholapuerta.com/\">Rancho La Puerta\u003c/a>, a beloved fitness resort with a loyal following, just across the U.S. border in Tecate, Baja California, Mexico. The resort frequently \u003ca href=\"http://www.travelandleisure.com/worldsbest/2011/spas/destination-spas/265\">garners honors\u003c/a> from those on the spa circuit, who flock to this rustic-meets-luxury destination in droves.\u003c/p>\n\u003cp>And what's not to like? A 3,000-acre, carefully-landscaped campus that pays homage to the area the resort calls home: Mexican-Colonial-inspired buildings, brick paths, and vibrant ceramic tiles. Guest can partake in early hikes up Mount Kuchumaa, hourly exercise classes, afternoon creative pursuits, elegantly-prepared food with a plant-based focus, culturally relevant cooking classes, an off-the-hook organic garden tended to by a plant poet, and still have plenty of time and space for quiet, reflection, and pampering.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.morning.hike560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.morning.hike560.jpg\" alt=\"Morning mountain walks make for a healthy breakfast appetite. Photo: Courtesy of Rancho La Puerta\" title=\"Morning mountain walks make for a healthy breakfast appetite. Photo: Courtesy of Rancho La Puerta\" width=\"560\" height=\"196\" class=\"alignnone size-full wp-image-39217\">\u003c/a>\u003cbr>\n\u003cem>Morning mountain walks make for a healthy breakfast appetite. Photo: Courtesy of Rancho La Puerta\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The place is misnamed, perhaps: Given its emphasis on mind, body, and soul it might best be called a holistic wellness center. No matter what you call it, the ranch -- as regulars have dubbed it -- offers all comers the opportunity to find their bliss. As you might expect, it is a popular vacation pick among Bay Area vacation-goers.\u003c/p>\n\u003cp>For a price. A stay at the resort will set paying guests back $3,000-$4,750 a week, depending on type of accommodations and time of year. That's a far cry from when the ranch opened in 1940 and guests spent $17.50 a week for the privilege of pitching a tent by the river to enjoy nature, eat well, and contemplate the meaning of life. (Full disclosure: This writer attended the resort as a guest of \u003ca href=\"http://www.romneysteele.com/\">Romney Steele\u003c/a>, author of \u003cem>\u003ca href=\"http://mynepenthebook.com/my-book/\">My Nepenthe\u003c/a>\u003c/em> and \u003cem>\u003ca href=\"http://www.berkeleyside.com/2011/07/13/plum-gorgeous/\">Plum Gorgeous\u003c/a>\u003c/em>, who served as the ranch's guest chef instructor for the week.)\u003c/p>\n\u003cp>Back in the beginning the ranch went by a different name, and was then run by 34-year-old Edmond Szekeley, a Hungarian Jew and philosopher seeking refuge across the border, and his 18-year-old bride \u003ca href=\"http://www.rancholapuerta.com/home/history-vision/deborahs-life.html\">Deborah\u003c/a>. It was dubbed a cult by a visiting reporter. \u003c/p>\n\u003cp>A long-time guest -- some devotees have been dozens and dozens of times -- told this writer that it went through a hippie phase in the 1960s and 70s (think lentil loaf), and may have had a fat farm vibe at one time (weigh ins and that sort of thing) before settling comfortably into its current incarnation as a kind of year-round camp for active, well-to-do grown-ups who watch what they eat. \u003c/p>\n\u003cp>(It's also a popular stop on the guest cheffing circuit for Bay Area-based food folks like \u003ca href=\"http://www.peggyknickerbocker.com/\">Peggy Knickerbocker\u003c/a> and \u003ca href=\"http://www.tanyaholland.com/\">Tanya Holland\u003c/a>. Other locals recently spotted at the ranch offering expert instruction include writing coach \u003ca href=\"http://www.diannej.com/\">Dianne Jacob\u003c/a> and life coach \u003ca href=\"http://coachemily.com/\">Emily Boorstein Wikman\u003c/a>.)\u003c/p>\n\u003cp>As for that teenage bride? She went on to make a name for herself in the spa and fitness world, government service, and philanthropic circles, turns 90 in May, kept the ranch in the family, and serves as role model for aging with purpose, pleasure, and grace.\u003c/p>\n\u003cp>Today, the ranch is a place where people can choose exercise classes like pilates, yoga, and water workouts. It also features alternative healing treatments including the hydro therapy watsu, craniosacral massage, and the subtle movement practice known as feldenkrais. (The latter prompted perhaps the most hilarious line of the week: When asked by the feldenkrais practitioner to note any physical changes after practicing the method one wag responded: \"I think my shoes changed color.\") \u003c/p>\n\u003cp>There's also tennis, volleyball, dance, gym circuit classes, along with art instruction, life coaching, reflective practices such as meditation, nutrition lectures, entertainment in the evening, and oh, spa treatments, of course.\u003c/p>\n\u003cp>In short, you can knock yourself out burning calories every hour on the hour or you can hide out in a hammock or loll in lounge chairs at one of the many pools and not lift a finger. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.dining.crew_.harty560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.dining.crew_.harty560.jpg\" alt=\"The dining room chef and his kitchen crew at Rancho La Puerta. Photo: Lynne Harty\" title=\"The dining room chef and his kitchen crew at Rancho La Puerta. Photo: Lynne Harty\" width=\"560\" height=\"384\" class=\"alignnone size-full wp-image-39221\">\u003c/a>\u003cbr>\n\u003cem>The dining room chef and his kitchen crew at Rancho La Puerta. Photo: \u003ca href=\"http://www.lynneharty.com/\">Lynne Harty\u003c/a>\u003c/em>\u003c/p>\n\u003cp>For the active guest, all that exercise makes for a hearty appetite. The majority of the ranch's cuisine, a mix of Mediterranean and Mexican influences, comes courtesy of the organically grown fruits and vegetable from the on-site garden. Largely vegetarian in nature with some seafood offerings, the ranch caters to vegans and the gluten-free too. \u003c/p>\n\u003cp>The operating premise in the kitchen: low-fat, high-flavor, whole grain, lean protein, and modest portions, which prompted this writer, on the go six hours or more a day, to repeatedly ask for seconds (graciously accommodated with no raised eyebrows or judgments attached). \u003c/p>\n\u003cp>There are nods to health food trends -- chia seed, nutritional yeast, and flax seed are served up in small bowls for those who like to consume -- but it's essentially homegrown food simply and well prepared with generous use of herbs and aromatics to satisfy discerning palates.\u003c/p>\n\u003cp>Highlights from the Dining Room menu include nods to the region, such as Braised Fish Taco with Cabbage Slaw and Pico De Gallo, Roasted Nopalitos Salad with Panela Cheese and Cilantro Vinaigrette, Chiles Rellenos with Green Pasilla Rice and Chayote Gratin with Black Lentils. But any of the sauteed, roasted, braised garden greens and root vegetables made this eater happy.\u003c/p>\n\u003cp>Desserts seem a bit of an afterthought -- with the exception of the Flan de la Casa with Seasonal Fruit Compote, a smooth dark chocolate treat -- but it's hard to feel deprived here when the food is so satisfying and filling.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/denise.roa_.lynne_.harty_.560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/denise.roa_.lynne_.harty_.560.jpg\" alt=\"La Cocina que Conta chef Denise Roa in the ranch's organic garden. Photo: Lynne Harty\" title=\"La Cocina que Conta chef Denise Roa in the ranch's organic garden. Photo: Lynne Harty\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-39218\">\u003c/a>\u003cbr>\n\u003cem>La Cocina que Conta chef Denise Roa in the ranch's organic garden. Photo: Lynne Harty\u003c/em>\u003c/p>\n\u003cp>Each week ranch guests have the option of walking over to the resort's organic garden, a farm really, for a tour and breakfast cooked by the culinary school crew. Once there, it's hard not to be enchanted by the enthusiasm for all things edible of the chief horticulturist, Salvador Tinnajero, who has tended the farm for more than two decades. \u003c/p>\n\u003cp>Tinnajero constantly picks produce and encourages guests to take a bite, sniffs soil as he runs it through his palms, talks philosophically about the need to share the land with critters, while figuring out tricks that prevent them from eating too many of his crops. A man of the land who firmly believes edibles have personalities, one guest dubbed him the plant whisperer.\u003c/p>\n\u003cp>The garden is next to the ranch's cooking school and culinary center, Lo Cocina que Canta (\"The Kitchen That Sings\"), where new executive chef Denise Roa, a Mexican-American restauranteur, shares her culture and cuisine with guests. It's also where guest chefs like Steele conduct cooking classes in a beautifully-appointed kitchen. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/nani.gabriela.harty560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/nani.gabriela.harty560.jpg\" alt=\"Romney Steele and cooking school chef Gabriela Lopez Alvarez survey the results of students work. Photo: Lynne Harty\" title=\"Romney Steele and cooking school chef Gabriela Lopez Alvarez survey the results of students work. Photo: Lynne Harty\" width=\"560\" height=\"414\" class=\"alignnone size-full wp-image-39219\">\u003c/a>\u003cbr>\n\u003cem>Romney Steele and cooking school chef Gabriela Lopez Alvarez survey the results of students work. Photo: Lynne Harty\u003c/em>\u003c/p>\n\u003cp>Steele's sold-out Thursday evening class last week featured foods mostly foraged from the garden -- including whole roasted baby beets, roots and all -- along with local dairy and seafood. A spontaneous cook, Steele and the kitchen team candied hibiscus to serve with a Buttermilk Panna Cotta. Ranch-grown kumquats brightened a whole-grain dish, cauliflower, small and sweet enough to eat raw, was only enhanced by roasting with cumin, and tossing with cilantro and pomegranate.\u003c/p>\n\u003cp>The place's magic seems to work. During the course of the week this reporter witnessed guests slowing down, trying new things, reaching beyond their comfort zone, vowing to make changes back home, and reflecting on or healing emotional wounds. \u003c/p>\n\u003cp>Those secrets, however, stay at the ranch.\u003c/p>\n\u003cp>The secret ingredients in the spa's legendary guacamole recipe? That this writer can share.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.guacamole1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/rancho.la_.puerta.guacamole1.jpg\" alt=\"Aztec Gaucamole is a big hit at the ranch. Photo: Courtesy Rancho La Puerta\" title=\"Aztec Gaucamole is a big hit at the ranch. Photo: Courtesy Rancho La Puerta\" width=\"399\" height=\"400\" class=\"alignnone size-full wp-image-39222\">\u003c/a>\u003cbr>\n\u003cem>Aztec Gaucamole is a big hit at the ranch. Photo: Courtesy Rancho La Puerta\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Aztec Guacamole\u003c/strong>\u003c/p>\n\u003cp>From \u003cem>\u003ca href=\"http://www.amazon.com/Cooking-Seasons-Rancho-Puerta-World-Famous/dp/1584797096\">Cooking with the Seasons at Rancho La Puerta\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cem>(Ranch regulars have come to expect the spa's signature guacamole, which is dished up early on in the week at a soiree in the main lounge.)\u003c/em>\u003c/p>\n\u003cp>*** Makes 2 cups ***\u003c/p>\n\u003cp>Perhaps the Ranch's most popular recipe, the addition of green peas to the avocado-based dip boosts the nutritional value of the guacamole and reduces the fat content. Good with tacos or an assortment of crunchy, raw vegetables.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup of frozen peas, slightly thawed\u003cbr>\n1 medium hass avocado, peeled and pitted\u003cbr>\n2 tablespoons fresh lime or lemon juice, to taste\u003cbr>\n1 medium tomato, seeded and cut into 1/4-inch dice\u003cbr>\n1 jalapeno or serrano chile, seeded and minced\u003cbr>\n3 tablespoons chopped fresh cilantro\u003cbr>\n1 teaspoon minced fresh garlic\u003cbr>\n1/2 teaspoon sea salt\u003cbr>\n1/4 teaspoon fresh ground black pepper\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. In a blender or in the bowl of a food processor, process the peas until smooth.\u003cbr>\n2. In a medium bowl, mash avocado with a fork or potato masher.\u003cbr>\n3. Add the juice, tomato, onion, jalapeno, cilantro, garlic, salt and pepper.\u003cbr>\n4. Add the peas and mix well.\u003cbr>\n5. Press a piece of plastic wrap directly on the surface of the guacamole to prevent browning, if the dish won't be served immediately.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Fried Seafood in New Orleans + Mardi Gras Slideshow",
"title": "Fried Seafood in New Orleans + Mardi Gras Slideshow",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629382130181%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629382130181%2F&set_id=72157629382130181&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629382130181%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629382130181%2F&set_id=72157629382130181&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://lickmyspoon.com/category/travel/new-orleans/\">New Orleans\u003c/a> is one of my favorite eating towns. Granted, San Francisco is where my heart is, but New Orleans speaks to me. New Orleanians seem to just eat life up with gusto. And I love that they have managed to preserve a culinary history and food culture that is so distinctly their own. I jump at every chance I get to visit NOLA, and with Mardi Gras festivities in full swing, this is a prime time to be in town. \u003c/p>\n\u003cp>There are just too many good things to eat and not enough hours in the day to digest the story of my life. So, let's just get right down to the good stuff: \u003cstrong>fried seafood\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/borgne-restaurant-new-orleans-stephanie-hua-lick-my-spoon-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/borgne-restaurant-new-orleans-stephanie-hua-lick-my-spoon-11.jpg\" alt=\"borgne restaurant\" title=\"borgne restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39088\">\u003c/a>\u003cbr>\n\u003cem>P&J Oyster Column at Borgne (New Orleans)\u003c/em>\u003c/p>\n\u003cp>NOLA fare is not light. Things like butter, cream, and duck fat are used with joyful abandon. The deep fryer has a special place of honor in any given kitchen. With tons of fresh, local, seafood at our fingertips, our meals naturally skewed heavy towards oysters, shrimp, crawfish, and fish with an amphibious friend or two thrown in the mix. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cafe-degas-new-orleans-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cafe-degas-new-orleans-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"Crispy Frog Legs (Café Degas, New Orleans)\" title=\"Crispy Frog Legs (Café Degas, New Orleans)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39085\">\u003c/a>\u003cbr>\n\u003cem>Crispy Frog Legs (Café Degas, New Orleans)\u003c/em>\u003c/p>\n\u003cp>On that note, let's start with the \u003cstrong>Frog Legs\u003c/strong>. \u003c/p>\n\u003cp>First off, these were the beefiest frog legs I've ever seen. They were huge -- the size of chicken drummettes! Our \u003cstrong>Crispy Frog Legs\u003c/strong> on steroids were served over a baby spinach salad with pickled red onions and apple-bacon-sherry vinaigrette. If you've never tasted frog legs before, what you've heard is true: tastes like chicken. Kind of. The texture is a bit different, like a cross between chicken meat and fish meat. These legs were succulent, with a thin, crispy crust. The freshness of the greens and tang of the dressing were great complements. \u003ca href=\"http://www.cafedegas.com/\">Café Degas\u003c/a> is a little off the beaten path so you will likely find more locals than tourists enjoying the tree-house charm of this spot. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2011_05_stanley_new_orleans-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2011_05_stanley_new_orleans-11.jpg\" alt=\"Fried Oyster Eggs Benedict (Stanley, New Orleans)\" title=\"Fried Oyster Eggs Benedict (Stanley, New Orleans)\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-39081\">\u003c/a>\u003cbr>\n\u003cem>Fried Oyster Eggs Benedict (Stanley, New Orleans)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Eggs Stanley\u003c/strong> is pretty much my idea of a perfect brunch dish. It is essentially Eggs Benedict (perfectly poached eggs, Canadian bacon, Creole hollandaise on a toasted English muffin) jazzed up with big, fat, cornmeal-crusted, fried oysters scattered on top. Decadent and full of happy calories, this is my preferred way to start the day. \u003ca href=\"http://stanleyrestaurant.com/\">Stanley\u003c/a> is the kind of spot I would go to multiple times in a trip because everything on the menu looks amazing. It's a bright sunny spot on historic Jackson Square with a retro diner feel to it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/borgne-restaurant-new-orleans-stephanie-hua-lick-my-spoon-25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/borgne-restaurant-new-orleans-stephanie-hua-lick-my-spoon-25.jpg\" alt=\"Crabmeat Croquetas (Borgne, New Orleans)\" title=\"Crabmeat Croquetas (Borgne, New Orleans)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39083\">\u003c/a>\u003cbr>\n\u003cem>Crabmeat Croquetas (Borgne, New Orleans)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.borgnerestaurant.com/\">Borgne\u003c/a> is chef \u003cstrong>John Besh\u003c/strong>'s latest addition to his restaurant empire in New Orleans. The restaurant is named after Lake Borgne, the saltwater estuary that surrounds eastern Louisiana and flows into the Gulf of Mexico. Besh and his executive chef \u003cstrong>Brian Landry\u003c/strong> grew up fishing on Lake Borgne, and it is the inspiration behind the seafood-driven menu. As you can see, we feasted on an embarrassing amount of food. The dish I kept going back to was the Crabmeat Croquetas (those little fried balls in the lower center of the pic, see them?). In honesty, I've never met a croqueta/croquette/kroket I didn't like. There are many versions around the world, and they are all usually deep fried, creamy, and delicious. Borgne's version was no exception. Theirs starts with a blonde roux that develops into a rich bechamel seasoned with spices. The sauce is then mounted with cream cheese and parmesan, with lumps of blue crab claw meat added in. After this cools, the croquetas are formed and rolled in panko, then deep-fried for a homerun on the satisfaction scale.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mothers-new-orleans-stephanie-hua-lick-my-spoon-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mothers-new-orleans-stephanie-hua-lick-my-spoon-10.jpg\" alt=\"Oyster Po’ Boy (Mother’s, New Orleans)\" title=\"Oyster Po’ Boy (Mother’s, New Orleans)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39086\">\u003c/a>\u003cbr>\n\u003cem>Oyster Po'Boy (Mother's, New Orleans)\u003c/em>\u003c/p>\n\u003cp>You can't visit New Orleans without gettin' down with a \u003ca href=\"http://lickmyspoon.com/travel/parkway-po-boys-new-orleans/\">po'boy\u003c/a>. We headed to \u003ca href=\"http://www.mothersrestaurant.net/\">Mother's\u003c/a>, always bustling with tourists and local businessmen alike, for our fix. Mother's is well known for their all-day breakfast (they serve a quarter of a million biscuits per year) and their Famous Ferdi Po'Boy made with baked ham, roast beef, debris, and gravy. But, if you ask me, the \u003cstrong>Oyster Po'Boy\u003c/strong> is where it's at. It doesn't get soggy like the Ferdi can get, and it is chock full of juicy, plump, golden-fried oysters. Get this and let everyone else have food envy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Oyster-Tacos_Mikes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Oyster-Tacos_Mikes.jpg\" alt=\"Abita Beer-Battered Oyster Tacos (Mike's on the Avenue, New Orleans)\" title=\"Abita Beer-Battered Oyster Tacos (Mike's on the Avenue, New Orleans)\" width=\"373\" height=\"500\" class=\"alignnone size-full wp-image-39087\">\u003c/a>\u003cbr>\n\u003cem>Abita Beer-Battered Oyster Tacos (Photo Credit: Mike's on the Avenue, New Orleans)\u003c/em>\u003c/p>\n\u003cp>So, in case you were wondering, the answer is yes, if there was a fried oyster on the menu, we had to have it. \u003ca href=\"http://mikesontheavenue.com/\">Mike's on the Avenue\u003c/a> had the most interesting iteration of the fried oyster with their \u003cstrong>Oyster Tacos\u003c/strong>. Featuring fat oysters, beer-battered in local \u003ca href=\"http://www.abita.com/\">Abita\u003c/a> brew, the tacos are loaded up with an Asian slaw of cabbage, carrots, cucumber, and onion dressed in olive oil and rice wine vinegar, Cotija cheese, sesame guacamole, tomato-ginger salsa, and a drizzle of Sriracha-spiked aioli. Despite the fried element, the fresh crunch of the slaw and bright flavors gave this dish a light feel to it. After many meals featuring the same New Orleans-style flavors, this Asian/Mex fusion was a welcome change of pace. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/brennans-restaurant-new-orleans-stephanie-hua-lick-my-spoon-31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/brennans-restaurant-new-orleans-stephanie-hua-lick-my-spoon-31.jpg\" alt=\"Shrimp Sardou (Brennan's, New Orleans)\" title=\"Shrimp Sardou (Brennan's, New Orleans)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39084\">\u003c/a>\u003cbr>\n\u003cem>Shrimp Sardou (Brennan's, New Orleans)\u003c/em>\u003c/p>\n\u003cp>Brunch \u003ca href=\"http://www.brennansneworleans.com/\">Brennan's\u003c/a> is an elegant affair with bow-tied waiters setting things aflame tableside, and dining rooms dripping with old-NOLA style. Brunch at Brennan's is also sure to be a tasty affair, especially if you opt for the \u003cstrong>Shrimp Sardou\u003c/strong>, a generous portion of spicy fried shrimp served over sliced artichoke bottoms and creamed spinach. A blanket of Hollandaise sauce completes the dish. Light as a feather? Not so much. But light isn't the name of the game here. You can diet when you go home. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-nola-middendorfs-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-nola-middendorfs-26.jpg\" alt=\"Middendorf's Special: Fried Thin Catfish (Middendorf's, Manchac)\" title=\"Middendorf's Special: Fried Thin Catfish (Middendorf's, Manchac)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39082\">\u003c/a>\u003cbr>\n\u003cem>Middendorf's Special: Fried Thin Catfish (Middendorf's, Manchac)\u003c/em>\u003c/p>\n\u003cp>And now, the \u003cstrong>#1 Best Thing I Ate in New Orleans\u003c/strong>, the single dish I have not been able to shut up about, the stuff culinary dreams are made of: \u003ca href=\"http://middendorfsrestaurant.com/\">Middendorf's\u003c/a> \u003cstrong>Thin Fried Catfish\u003c/strong>. \u003c/p>\n\u003cp>The catfish is sliced unfathomably thin, to the point where it is as if you're eating fried fish chips, or fish filet chicharrones (if something like that existed). I know the term \"fried to perfection\" is cliché and thrown around all too often, but trust me when I say, this is the epitome of \u003cem>the perfect fry\u003c/em>. There is not a trace of grease, and the cornmeal-crusted fish is left impossibly light and crispy, so thin they curl up into ribbons of gold.\u003c/p>\n\u003cp>To complete the blissdom, the dish is served with hush puppies, French fries, and coleslaw. I was able to find out that the catfish is sourced from Biloxi, Mississippi, but the owners of Middendorf's are so protective about the secrets of Grandma Josie's famous thin fried catfish that not even the employees are privy to knowing how they get it so thin. \u003c/p>\n\u003cp>Middendorf's is about 45 minutes outside New Orleans, but it is well worth the pilgrimage out to Cajun Country. Even getting there is part of the fun, as you drive past swamplands and drive over a highway that is essentially one long bridge, with lakes on either side of you. And of course, there is promise of the best fried fish you'll ever have at the end of your journey. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Here are \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2012/02/16/DDMD1N6P7L.DTL\">ways to celebrate Mardi Gras\u003c/a> in the Bay Area. \u003c/p>\n\n",
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"excerpt": "New Orleans is one of my favorite eating towns. Granted, San Francisco is where my heart is, but New Orleans speaks to me. New Orleanians seem to just eat life up with gusto. And I love that they have managed to preserve a culinary history and food culture that is so distinctly their own. I jump at every chance I get to visit NOLA, and with Mardi Gras festivities in full swing, this is a prime time to be in town. ",
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"description": "New Orleans is one of my favorite eating towns. Granted, San Francisco is where my heart is, but New Orleans speaks to me. New Orleanians seem to just eat life up with gusto. And I love that they have managed to preserve a culinary history and food culture that is so distinctly their own. I jump at every chance I get to visit NOLA, and with Mardi Gras festivities in full swing, this is a prime time to be in town. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629382130181%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629382130181%2F&set_id=72157629382130181&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629382130181%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629382130181%2F&set_id=72157629382130181&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://lickmyspoon.com/category/travel/new-orleans/\">New Orleans\u003c/a> is one of my favorite eating towns. Granted, San Francisco is where my heart is, but New Orleans speaks to me. New Orleanians seem to just eat life up with gusto. And I love that they have managed to preserve a culinary history and food culture that is so distinctly their own. I jump at every chance I get to visit NOLA, and with Mardi Gras festivities in full swing, this is a prime time to be in town. \u003c/p>\n\u003cp>There are just too many good things to eat and not enough hours in the day to digest the story of my life. So, let's just get right down to the good stuff: \u003cstrong>fried seafood\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/borgne-restaurant-new-orleans-stephanie-hua-lick-my-spoon-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/borgne-restaurant-new-orleans-stephanie-hua-lick-my-spoon-11.jpg\" alt=\"borgne restaurant\" title=\"borgne restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39088\">\u003c/a>\u003cbr>\n\u003cem>P&J Oyster Column at Borgne (New Orleans)\u003c/em>\u003c/p>\n\u003cp>NOLA fare is not light. Things like butter, cream, and duck fat are used with joyful abandon. The deep fryer has a special place of honor in any given kitchen. With tons of fresh, local, seafood at our fingertips, our meals naturally skewed heavy towards oysters, shrimp, crawfish, and fish with an amphibious friend or two thrown in the mix. \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/24/2012/02/cafe-degas-new-orleans-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cafe-degas-new-orleans-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"Crispy Frog Legs (Café Degas, New Orleans)\" title=\"Crispy Frog Legs (Café Degas, New Orleans)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39085\">\u003c/a>\u003cbr>\n\u003cem>Crispy Frog Legs (Café Degas, New Orleans)\u003c/em>\u003c/p>\n\u003cp>On that note, let's start with the \u003cstrong>Frog Legs\u003c/strong>. \u003c/p>\n\u003cp>First off, these were the beefiest frog legs I've ever seen. They were huge -- the size of chicken drummettes! Our \u003cstrong>Crispy Frog Legs\u003c/strong> on steroids were served over a baby spinach salad with pickled red onions and apple-bacon-sherry vinaigrette. If you've never tasted frog legs before, what you've heard is true: tastes like chicken. Kind of. The texture is a bit different, like a cross between chicken meat and fish meat. These legs were succulent, with a thin, crispy crust. The freshness of the greens and tang of the dressing were great complements. \u003ca href=\"http://www.cafedegas.com/\">Café Degas\u003c/a> is a little off the beaten path so you will likely find more locals than tourists enjoying the tree-house charm of this spot. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2011_05_stanley_new_orleans-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2011_05_stanley_new_orleans-11.jpg\" alt=\"Fried Oyster Eggs Benedict (Stanley, New Orleans)\" title=\"Fried Oyster Eggs Benedict (Stanley, New Orleans)\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-39081\">\u003c/a>\u003cbr>\n\u003cem>Fried Oyster Eggs Benedict (Stanley, New Orleans)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Eggs Stanley\u003c/strong> is pretty much my idea of a perfect brunch dish. It is essentially Eggs Benedict (perfectly poached eggs, Canadian bacon, Creole hollandaise on a toasted English muffin) jazzed up with big, fat, cornmeal-crusted, fried oysters scattered on top. Decadent and full of happy calories, this is my preferred way to start the day. \u003ca href=\"http://stanleyrestaurant.com/\">Stanley\u003c/a> is the kind of spot I would go to multiple times in a trip because everything on the menu looks amazing. It's a bright sunny spot on historic Jackson Square with a retro diner feel to it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/borgne-restaurant-new-orleans-stephanie-hua-lick-my-spoon-25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/borgne-restaurant-new-orleans-stephanie-hua-lick-my-spoon-25.jpg\" alt=\"Crabmeat Croquetas (Borgne, New Orleans)\" title=\"Crabmeat Croquetas (Borgne, New Orleans)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39083\">\u003c/a>\u003cbr>\n\u003cem>Crabmeat Croquetas (Borgne, New Orleans)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.borgnerestaurant.com/\">Borgne\u003c/a> is chef \u003cstrong>John Besh\u003c/strong>'s latest addition to his restaurant empire in New Orleans. The restaurant is named after Lake Borgne, the saltwater estuary that surrounds eastern Louisiana and flows into the Gulf of Mexico. Besh and his executive chef \u003cstrong>Brian Landry\u003c/strong> grew up fishing on Lake Borgne, and it is the inspiration behind the seafood-driven menu. As you can see, we feasted on an embarrassing amount of food. The dish I kept going back to was the Crabmeat Croquetas (those little fried balls in the lower center of the pic, see them?). In honesty, I've never met a croqueta/croquette/kroket I didn't like. There are many versions around the world, and they are all usually deep fried, creamy, and delicious. Borgne's version was no exception. Theirs starts with a blonde roux that develops into a rich bechamel seasoned with spices. The sauce is then mounted with cream cheese and parmesan, with lumps of blue crab claw meat added in. After this cools, the croquetas are formed and rolled in panko, then deep-fried for a homerun on the satisfaction scale.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mothers-new-orleans-stephanie-hua-lick-my-spoon-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/mothers-new-orleans-stephanie-hua-lick-my-spoon-10.jpg\" alt=\"Oyster Po’ Boy (Mother’s, New Orleans)\" title=\"Oyster Po’ Boy (Mother’s, New Orleans)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39086\">\u003c/a>\u003cbr>\n\u003cem>Oyster Po'Boy (Mother's, New Orleans)\u003c/em>\u003c/p>\n\u003cp>You can't visit New Orleans without gettin' down with a \u003ca href=\"http://lickmyspoon.com/travel/parkway-po-boys-new-orleans/\">po'boy\u003c/a>. We headed to \u003ca href=\"http://www.mothersrestaurant.net/\">Mother's\u003c/a>, always bustling with tourists and local businessmen alike, for our fix. Mother's is well known for their all-day breakfast (they serve a quarter of a million biscuits per year) and their Famous Ferdi Po'Boy made with baked ham, roast beef, debris, and gravy. But, if you ask me, the \u003cstrong>Oyster Po'Boy\u003c/strong> is where it's at. It doesn't get soggy like the Ferdi can get, and it is chock full of juicy, plump, golden-fried oysters. Get this and let everyone else have food envy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Oyster-Tacos_Mikes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Oyster-Tacos_Mikes.jpg\" alt=\"Abita Beer-Battered Oyster Tacos (Mike's on the Avenue, New Orleans)\" title=\"Abita Beer-Battered Oyster Tacos (Mike's on the Avenue, New Orleans)\" width=\"373\" height=\"500\" class=\"alignnone size-full wp-image-39087\">\u003c/a>\u003cbr>\n\u003cem>Abita Beer-Battered Oyster Tacos (Photo Credit: Mike's on the Avenue, New Orleans)\u003c/em>\u003c/p>\n\u003cp>So, in case you were wondering, the answer is yes, if there was a fried oyster on the menu, we had to have it. \u003ca href=\"http://mikesontheavenue.com/\">Mike's on the Avenue\u003c/a> had the most interesting iteration of the fried oyster with their \u003cstrong>Oyster Tacos\u003c/strong>. Featuring fat oysters, beer-battered in local \u003ca href=\"http://www.abita.com/\">Abita\u003c/a> brew, the tacos are loaded up with an Asian slaw of cabbage, carrots, cucumber, and onion dressed in olive oil and rice wine vinegar, Cotija cheese, sesame guacamole, tomato-ginger salsa, and a drizzle of Sriracha-spiked aioli. Despite the fried element, the fresh crunch of the slaw and bright flavors gave this dish a light feel to it. After many meals featuring the same New Orleans-style flavors, this Asian/Mex fusion was a welcome change of pace. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/brennans-restaurant-new-orleans-stephanie-hua-lick-my-spoon-31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/brennans-restaurant-new-orleans-stephanie-hua-lick-my-spoon-31.jpg\" alt=\"Shrimp Sardou (Brennan's, New Orleans)\" title=\"Shrimp Sardou (Brennan's, New Orleans)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39084\">\u003c/a>\u003cbr>\n\u003cem>Shrimp Sardou (Brennan's, New Orleans)\u003c/em>\u003c/p>\n\u003cp>Brunch \u003ca href=\"http://www.brennansneworleans.com/\">Brennan's\u003c/a> is an elegant affair with bow-tied waiters setting things aflame tableside, and dining rooms dripping with old-NOLA style. Brunch at Brennan's is also sure to be a tasty affair, especially if you opt for the \u003cstrong>Shrimp Sardou\u003c/strong>, a generous portion of spicy fried shrimp served over sliced artichoke bottoms and creamed spinach. A blanket of Hollandaise sauce completes the dish. Light as a feather? Not so much. But light isn't the name of the game here. You can diet when you go home. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-nola-middendorfs-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-nola-middendorfs-26.jpg\" alt=\"Middendorf's Special: Fried Thin Catfish (Middendorf's, Manchac)\" title=\"Middendorf's Special: Fried Thin Catfish (Middendorf's, Manchac)\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39082\">\u003c/a>\u003cbr>\n\u003cem>Middendorf's Special: Fried Thin Catfish (Middendorf's, Manchac)\u003c/em>\u003c/p>\n\u003cp>And now, the \u003cstrong>#1 Best Thing I Ate in New Orleans\u003c/strong>, the single dish I have not been able to shut up about, the stuff culinary dreams are made of: \u003ca href=\"http://middendorfsrestaurant.com/\">Middendorf's\u003c/a> \u003cstrong>Thin Fried Catfish\u003c/strong>. \u003c/p>\n\u003cp>The catfish is sliced unfathomably thin, to the point where it is as if you're eating fried fish chips, or fish filet chicharrones (if something like that existed). I know the term \"fried to perfection\" is cliché and thrown around all too often, but trust me when I say, this is the epitome of \u003cem>the perfect fry\u003c/em>. There is not a trace of grease, and the cornmeal-crusted fish is left impossibly light and crispy, so thin they curl up into ribbons of gold.\u003c/p>\n\u003cp>To complete the blissdom, the dish is served with hush puppies, French fries, and coleslaw. I was able to find out that the catfish is sourced from Biloxi, Mississippi, but the owners of Middendorf's are so protective about the secrets of Grandma Josie's famous thin fried catfish that not even the employees are privy to knowing how they get it so thin. \u003c/p>\n\u003cp>Middendorf's is about 45 minutes outside New Orleans, but it is well worth the pilgrimage out to Cajun Country. Even getting there is part of the fun, as you drive past swamplands and drive over a highway that is essentially one long bridge, with lakes on either side of you. And of course, there is promise of the best fried fish you'll ever have at the end of your journey. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "We'll Always Have (Tea Time in) Paris",
"title": "We'll Always Have (Tea Time in) Paris",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-glass-pots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-glass-pots.jpg\" alt=\"Mariage Freres glass pots\" title=\"Mariage Freres glass pots\" width=\"560\" height=\"368\" class=\"alignnone size-full wp-image-37759\">\u003c/a>\u003c/p>\n\u003cp>The current adventure actually started ten years ago, when our friend Sylvia learned we were about to leave on a trip to Paris. She pressed $50 into my hand, begging, “You have to get me two kilos of \u003cem>vanille des îles\u003c/em> at Thé Mariage Frères.” Sensing my hesitation at possibly transporting a couple of kilos of some unknown (controlled?) substance, she whispered, “Try some yourself, you’ll love it.”\u003c/p>\n\u003cp>Turned out my friend’s drug of choice was an intensely flavored black tea infused with incomparable vanilla from Madagascar. And to procure it, my family wandered the winding streets of the Marais district of Paris to a quaint teashop with an elegant tea salon that served swoon-worthy pastries. Our then 9-year old daughter, Lila, fell completely under the spell of \u003ca href=\"http://www.mariagefreres.com/boutique/UK/welcome.html\">Thé Mariage Frères\u003c/a>, as did my husband and I.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-collage.jpg\" alt=\"Mariage Freres collage\" title=\" Mariage Freres collage\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-37765\">\u003c/a>\u003c/p>\n\u003cp>Thanks to a recent work assignment of my husband’s, the three of us are back again in Paris for a week. But this time—because of Bay Area Bites—I have an appointment to interview Monsieur Loris Thibaud, the man in charge of Thè Mariage Frères, in my role as \u003cem>journaliste amèricaine\u003c/em>, and 19-year old Lila (a college sophomore and art major) will be my photographer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mariage-freres.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mariage-freres.jpg\" alt=\"Mariage Freres\" title=\"Mariage Freres\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-37761\">\u003c/a>\u003c/p>\n\u003cp>When we enter, the teashop is abuzz with last minute shoppers. The walls are lined with hundreds of large timeworn tins labeled with mysterious names like \u003cem>fleur de désir\u003c/em>, \u003cem>thé des impressionnistes\u003c/em> and \u003cem>rose de porcelaine\u003c/em>, from which white-suited clerks scoop and weigh the aromatic mixtures on ancient scales. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-tea.jpg\" alt=\"Mariage Freres tea weigh\" title=\"Mariage Freres tea weigh\" width=\"560\" height=\"768\" class=\"alignnone size-full wp-image-37762\">\u003c/a>\u003c/p>\n\u003cp>Monsieur Thibaud greets us and leads us up the narrow staircase to the little museum where we can talk tea in relative quiet among antique pots, canisters and baskets. He shares \u003ca href=\"http://www.mariagefreres.com/boutique/UK/vt+tea-history.html\">a little history\u003c/a>:\u003c/p>\n\u003cp>As the oldest beverage in the world, tea began its reign in China 5000 years ago and moved on to Japan, Persia, the Islamic world, Russia and then to Europe in the seventeenth century. In 1665, after King Louis XIV‘s doctors told him tea would benefit his digestion, the King sent brothers Nicholas and Peter Mariage to Persia and Madagascar, respectively, to sign trade agreements and gather up the magical stuff. \u003c/p>\n\u003cp>Several generations of Mariages stayed true to the trade of tea importing and finally in 1854, Henri and Edouard Mariage commenced wholesaling to the restaurants and hotels of Paris. But despite the venerable looking, colonial design of the tea counter, this charming retail shop only opened in 1984 and currently, there are no more Mariage family members in the business. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tea-mf2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tea-mf2.jpg\" alt=\"tea Mariage Freres\" title=\"tea Mariage Freres\" width=\"560\" height=\"334\" class=\"alignnone size-full wp-image-37771\">\u003c/a>\u003c/p>\n\u003cp>The French take their tea as they take their wine: quite seriously and Thè Mariage Frères prints up a \u003ca href=\"http://www.mariagefreres.com/boutique/UK/vt+the-golden-rules.html\">list of essential rules\u003c/a> to make their tea correctly, which might actually come in handy since their collection of teas include black, white and green varieties from over 30 countries. But their specialty is fragrant blends, created much like perfume, by combining aromas and tastes, selecting from hundreds of scents: including the leaves, flowers, bark, seeds, roots, leaf-oil and fruit of an entire arboretum of plants.\u003c/p>\n\u003cp>After a bit of a wait in line, Lila and I are seated in the elegant tea salon, with its custard yellow walls and potted plants, surrounded by stylish patrons and their tea-fueled chatter. We order sandwiches first: melted cheese with smoked salmon and a smoked chicken with creamy spread, both served on greenish matcha tea bread.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-matcha-sandwich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-matcha-sandwich.jpg\" alt=\"Mariage Freres matcha sandwich\" title=\"Mariage Freres matcha sandwich\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37766\">\u003c/a>\u003c/p>\n\u003cp> In fact, Mariage Frères has pioneered the art of cooking with tea and every dish on their menu incorporates some form of tea, from tea flavored jelly, to tea infused rice and vinaigrette to a tart topped with pears poached in hibiscus tea, and a chocolate cream pie featuring bergamot, the essence of Earl Grey. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-fruit-tart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-fruit-tart.jpg\" alt=\"Mariage Freres fruit tart\" title=\"Mariage Freres fruit tart\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37767\">\u003c/a>\u003c/p>\n\u003cp>Each table sports a few of their exclusively designed teapots, which encase the black or white porcelain in a silver shell to help keep the tea warm (without need for a British tea cozy). Over the years, I’ve enjoyed a number of their teas, (especially black teas with fruit, like peach, mango or black currant.) But today, Lila and I return to our first love, the intoxicating vanille des îles.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-teapot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-teapot.jpg\" alt=\" Mariage Freres teapot\" title=\" Mariage Freres teapot\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37763\">\u003c/a>\u003c/p>\n\u003cp>The next morning, we are up early, exploring vintage clothing shops in the cobblestoned Montmartre neighborhood where we are staying. Lila notices the welcoming window of an adorable tea spot called \u003ca href=\"http://www.milk-lepicerie.com/html2/index.html\">MILK\u003c/a>, which stands for “Mum in her Little Kitchen.” \u003c/p>\n\u003cp>No way we’re going to pass that up. So we head in for a mid-morning tea and toast that eventually leads to a decadent pistachio and chocolate fondant. The table is set with pots of homemade jam in flavors like strawberry mint or spiced clementine, plus a banana, date and coconut spread. The cozy space feels exactly like we’re sitting in someone’s 1960s kitchen, with Formica dinette sets in crayola colors and flowered dishes. Owner, Deborah Habib makes all the goodies daily in her kitchen in the back of the room. Her father is our server. Habib also sells cute accessories, arranged in niches around the room, which include a motley collection of paisley aprons, mushroom magnets and kitchen elves. Luckily, Lila has her camera along to capture the photogenic bric-a-brac.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/milk-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/milk-collage.jpg\" alt=\"MILK collage\" title=\"MILK collage\" width=\"560\" height=\"574\" class=\"alignnone size-full wp-image-37758\">\u003c/a>\u003c/p>\n\u003cp>I thought this story was just going to be about Mariage Frères, but it seems to be expanding. So I tell Lila, “If we’re going do more than one tea salon, we need to do three or four.” Tea parties have actually been a recurrent theme in our lives. A china cabinet holding my grandmother’s collection of English bone china teacups and saucers resides in a treasured corner of my dining room. When she was little, Lila loved giving tea parties, first for her teddy bears and then for her friends. Sometimes, in the more turbulent teen years, a shared cup of tea from a flowery teapot could call a momentary truce on eye-rolling or nagging. Now that she is away at college in Canada most of the year, our tea sharing opportunities have dwindled. What could be better than a mutual quest for unique Parisian tea salons?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fourmi-ailee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fourmi-ailee.jpg\" alt=\"la fourmi ailee\" title=\"la fourmi ailee\" width=\"300\" height=\"499\" class=\"alignnone size-full wp-image-37755\">\u003c/a>\u003c/p>\n\u003cp>Lana, a Paris native and family friend, who is the same age as Lila, suggests our next destination, \u003ca href=\"http://www.yelp.com/biz/la-fourmi-ailee-paris\">La Fourmi Ailée.\u003c/a> The robin’s egg-blue exterior of this intimate restaurant stands out amidst the historic buildings nestled in the shadow of Nôtre Dame. Its interior resembles something out of a fairy tale, with a whimsical painted ceiling of clouds, plenty of book-lined shelves, and a row of pre-loved teapots along the windowsill. Although a full lunch menu is available, we arrive after the kitchen has closed. The tea is good, but I find the pastries a bit odd: apple streudel with mushrooms?! It’s a sweet, funky place to sit and sip tea, especially if you are in your twenties, but my taste in Parisian tea salons runs more to gracious elegance.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fourmi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fourmi.jpg\" alt=\"la fourmi ailee teapots\" title=\"la fourmi ailee teapots\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37756\">\u003c/a>\u003c/p>\n\u003cp>We end the week in style, with a visit to a glorious tea salon in the spacious dining room of a 19th century mansion that is now a museum—\u003ca href=\"http://www.musee-jacquemart-andre.com/en/preparing-your-visit/restaurant-le-cafe-jacquemart-andre\">Musée Jacquemart-André\u003c/a>. Nélie Jacquemart and Edouard André were avid Italian art collectors as well as husband and wife. The opulent rooms of their former residence, filled with exquisite paintings, sculptures and furnishings, provide an intimate opportunity for visitors to engage with the works of art.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/musee-ja.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/musee-ja.jpg\" alt=\"Musee Jacquemart-Andre\" title=\"Musee Jacquemart-Andre\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37753\">\u003c/a>\u003cbr>\nIn their former dining room, the walls are hung with tapestries and the space is dotted by huge flower-filled, burgundy vases, that match the floor-length drapery and thick carpet. When we are seated, the tea service is polite and refined. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/musee-ja-tart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/musee-ja-tart.jpg\" alt=\"musee Jacquemart-Andre tart\" title=\"musee Jacquemart-Andre tart\" width=\"560\" height=\"330\" class=\"alignnone size-full wp-image-37754\">\u003c/a>\u003c/p>\n\u003cp>I pick a luscious wedge of plum pie and Lila chooses a decadent raspberry cream tart. We drink Ceylon tea, perfumed with aromas of strawberry, cherry, raspberry and redcurrant. Outside the windows, massive stone lions guard the manicured garden. The tea is fragrant, the pastry perfect. Lila and I sigh contentedly. This is a moment to savor.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Lila-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Lila-tea.jpg\" alt=\"Lila tea\" title=\"Lila tea\" width=\"560\" height=\"357\" class=\"alignnone size-full wp-image-37752\">\u003c/a>\u003cbr>\n\u003cem>(All photos, except this one, by Lila Volkas)\u003c/em>\u003c/p>\n\n",
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"excerpt": "When in Paris, indulge in afternoon tea. The writer and her daughter discover funky, vintage, classic and elegant tea salons: La Fourmi Ailée, MILK, Musee Jacquemart-André and the king of them all, Thé Mariage Frères.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-glass-pots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-glass-pots.jpg\" alt=\"Mariage Freres glass pots\" title=\"Mariage Freres glass pots\" width=\"560\" height=\"368\" class=\"alignnone size-full wp-image-37759\">\u003c/a>\u003c/p>\n\u003cp>The current adventure actually started ten years ago, when our friend Sylvia learned we were about to leave on a trip to Paris. She pressed $50 into my hand, begging, “You have to get me two kilos of \u003cem>vanille des îles\u003c/em> at Thé Mariage Frères.” Sensing my hesitation at possibly transporting a couple of kilos of some unknown (controlled?) substance, she whispered, “Try some yourself, you’ll love it.”\u003c/p>\n\u003cp>Turned out my friend’s drug of choice was an intensely flavored black tea infused with incomparable vanilla from Madagascar. And to procure it, my family wandered the winding streets of the Marais district of Paris to a quaint teashop with an elegant tea salon that served swoon-worthy pastries. Our then 9-year old daughter, Lila, fell completely under the spell of \u003ca href=\"http://www.mariagefreres.com/boutique/UK/welcome.html\">Thé Mariage Frères\u003c/a>, as did my husband and I.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-collage.jpg\" alt=\"Mariage Freres collage\" title=\" Mariage Freres collage\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-37765\">\u003c/a>\u003c/p>\n\u003cp>Thanks to a recent work assignment of my husband’s, the three of us are back again in Paris for a week. But this time—because of Bay Area Bites—I have an appointment to interview Monsieur Loris Thibaud, the man in charge of Thè Mariage Frères, in my role as \u003cem>journaliste amèricaine\u003c/em>, and 19-year old Lila (a college sophomore and art major) will be my photographer.\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/24/2012/01/mariage-freres.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mariage-freres.jpg\" alt=\"Mariage Freres\" title=\"Mariage Freres\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-37761\">\u003c/a>\u003c/p>\n\u003cp>When we enter, the teashop is abuzz with last minute shoppers. The walls are lined with hundreds of large timeworn tins labeled with mysterious names like \u003cem>fleur de désir\u003c/em>, \u003cem>thé des impressionnistes\u003c/em> and \u003cem>rose de porcelaine\u003c/em>, from which white-suited clerks scoop and weigh the aromatic mixtures on ancient scales. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-tea.jpg\" alt=\"Mariage Freres tea weigh\" title=\"Mariage Freres tea weigh\" width=\"560\" height=\"768\" class=\"alignnone size-full wp-image-37762\">\u003c/a>\u003c/p>\n\u003cp>Monsieur Thibaud greets us and leads us up the narrow staircase to the little museum where we can talk tea in relative quiet among antique pots, canisters and baskets. He shares \u003ca href=\"http://www.mariagefreres.com/boutique/UK/vt+tea-history.html\">a little history\u003c/a>:\u003c/p>\n\u003cp>As the oldest beverage in the world, tea began its reign in China 5000 years ago and moved on to Japan, Persia, the Islamic world, Russia and then to Europe in the seventeenth century. In 1665, after King Louis XIV‘s doctors told him tea would benefit his digestion, the King sent brothers Nicholas and Peter Mariage to Persia and Madagascar, respectively, to sign trade agreements and gather up the magical stuff. \u003c/p>\n\u003cp>Several generations of Mariages stayed true to the trade of tea importing and finally in 1854, Henri and Edouard Mariage commenced wholesaling to the restaurants and hotels of Paris. But despite the venerable looking, colonial design of the tea counter, this charming retail shop only opened in 1984 and currently, there are no more Mariage family members in the business. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tea-mf2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tea-mf2.jpg\" alt=\"tea Mariage Freres\" title=\"tea Mariage Freres\" width=\"560\" height=\"334\" class=\"alignnone size-full wp-image-37771\">\u003c/a>\u003c/p>\n\u003cp>The French take their tea as they take their wine: quite seriously and Thè Mariage Frères prints up a \u003ca href=\"http://www.mariagefreres.com/boutique/UK/vt+the-golden-rules.html\">list of essential rules\u003c/a> to make their tea correctly, which might actually come in handy since their collection of teas include black, white and green varieties from over 30 countries. But their specialty is fragrant blends, created much like perfume, by combining aromas and tastes, selecting from hundreds of scents: including the leaves, flowers, bark, seeds, roots, leaf-oil and fruit of an entire arboretum of plants.\u003c/p>\n\u003cp>After a bit of a wait in line, Lila and I are seated in the elegant tea salon, with its custard yellow walls and potted plants, surrounded by stylish patrons and their tea-fueled chatter. We order sandwiches first: melted cheese with smoked salmon and a smoked chicken with creamy spread, both served on greenish matcha tea bread.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-matcha-sandwich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-matcha-sandwich.jpg\" alt=\"Mariage Freres matcha sandwich\" title=\"Mariage Freres matcha sandwich\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37766\">\u003c/a>\u003c/p>\n\u003cp> In fact, Mariage Frères has pioneered the art of cooking with tea and every dish on their menu incorporates some form of tea, from tea flavored jelly, to tea infused rice and vinaigrette to a tart topped with pears poached in hibiscus tea, and a chocolate cream pie featuring bergamot, the essence of Earl Grey. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-fruit-tart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-fruit-tart.jpg\" alt=\"Mariage Freres fruit tart\" title=\"Mariage Freres fruit tart\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37767\">\u003c/a>\u003c/p>\n\u003cp>Each table sports a few of their exclusively designed teapots, which encase the black or white porcelain in a silver shell to help keep the tea warm (without need for a British tea cozy). Over the years, I’ve enjoyed a number of their teas, (especially black teas with fruit, like peach, mango or black currant.) But today, Lila and I return to our first love, the intoxicating vanille des îles.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-teapot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-teapot.jpg\" alt=\" Mariage Freres teapot\" title=\" Mariage Freres teapot\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37763\">\u003c/a>\u003c/p>\n\u003cp>The next morning, we are up early, exploring vintage clothing shops in the cobblestoned Montmartre neighborhood where we are staying. Lila notices the welcoming window of an adorable tea spot called \u003ca href=\"http://www.milk-lepicerie.com/html2/index.html\">MILK\u003c/a>, which stands for “Mum in her Little Kitchen.” \u003c/p>\n\u003cp>No way we’re going to pass that up. So we head in for a mid-morning tea and toast that eventually leads to a decadent pistachio and chocolate fondant. The table is set with pots of homemade jam in flavors like strawberry mint or spiced clementine, plus a banana, date and coconut spread. The cozy space feels exactly like we’re sitting in someone’s 1960s kitchen, with Formica dinette sets in crayola colors and flowered dishes. Owner, Deborah Habib makes all the goodies daily in her kitchen in the back of the room. Her father is our server. Habib also sells cute accessories, arranged in niches around the room, which include a motley collection of paisley aprons, mushroom magnets and kitchen elves. Luckily, Lila has her camera along to capture the photogenic bric-a-brac.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/milk-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/milk-collage.jpg\" alt=\"MILK collage\" title=\"MILK collage\" width=\"560\" height=\"574\" class=\"alignnone size-full wp-image-37758\">\u003c/a>\u003c/p>\n\u003cp>I thought this story was just going to be about Mariage Frères, but it seems to be expanding. So I tell Lila, “If we’re going do more than one tea salon, we need to do three or four.” Tea parties have actually been a recurrent theme in our lives. A china cabinet holding my grandmother’s collection of English bone china teacups and saucers resides in a treasured corner of my dining room. When she was little, Lila loved giving tea parties, first for her teddy bears and then for her friends. Sometimes, in the more turbulent teen years, a shared cup of tea from a flowery teapot could call a momentary truce on eye-rolling or nagging. Now that she is away at college in Canada most of the year, our tea sharing opportunities have dwindled. What could be better than a mutual quest for unique Parisian tea salons?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fourmi-ailee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fourmi-ailee.jpg\" alt=\"la fourmi ailee\" title=\"la fourmi ailee\" width=\"300\" height=\"499\" class=\"alignnone size-full wp-image-37755\">\u003c/a>\u003c/p>\n\u003cp>Lana, a Paris native and family friend, who is the same age as Lila, suggests our next destination, \u003ca href=\"http://www.yelp.com/biz/la-fourmi-ailee-paris\">La Fourmi Ailée.\u003c/a> The robin’s egg-blue exterior of this intimate restaurant stands out amidst the historic buildings nestled in the shadow of Nôtre Dame. Its interior resembles something out of a fairy tale, with a whimsical painted ceiling of clouds, plenty of book-lined shelves, and a row of pre-loved teapots along the windowsill. Although a full lunch menu is available, we arrive after the kitchen has closed. The tea is good, but I find the pastries a bit odd: apple streudel with mushrooms?! It’s a sweet, funky place to sit and sip tea, especially if you are in your twenties, but my taste in Parisian tea salons runs more to gracious elegance.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fourmi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fourmi.jpg\" alt=\"la fourmi ailee teapots\" title=\"la fourmi ailee teapots\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37756\">\u003c/a>\u003c/p>\n\u003cp>We end the week in style, with a visit to a glorious tea salon in the spacious dining room of a 19th century mansion that is now a museum—\u003ca href=\"http://www.musee-jacquemart-andre.com/en/preparing-your-visit/restaurant-le-cafe-jacquemart-andre\">Musée Jacquemart-André\u003c/a>. Nélie Jacquemart and Edouard André were avid Italian art collectors as well as husband and wife. The opulent rooms of their former residence, filled with exquisite paintings, sculptures and furnishings, provide an intimate opportunity for visitors to engage with the works of art.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/musee-ja.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/musee-ja.jpg\" alt=\"Musee Jacquemart-Andre\" title=\"Musee Jacquemart-Andre\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37753\">\u003c/a>\u003cbr>\nIn their former dining room, the walls are hung with tapestries and the space is dotted by huge flower-filled, burgundy vases, that match the floor-length drapery and thick carpet. When we are seated, the tea service is polite and refined. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/musee-ja-tart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/musee-ja-tart.jpg\" alt=\"musee Jacquemart-Andre tart\" title=\"musee Jacquemart-Andre tart\" width=\"560\" height=\"330\" class=\"alignnone size-full wp-image-37754\">\u003c/a>\u003c/p>\n\u003cp>I pick a luscious wedge of plum pie and Lila chooses a decadent raspberry cream tart. We drink Ceylon tea, perfumed with aromas of strawberry, cherry, raspberry and redcurrant. Outside the windows, massive stone lions guard the manicured garden. The tea is fragrant, the pastry perfect. Lila and I sigh contentedly. This is a moment to savor.\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/24/2012/01/Lila-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Lila-tea.jpg\" alt=\"Lila tea\" title=\"Lila tea\" width=\"560\" height=\"357\" class=\"alignnone size-full wp-image-37752\">\u003c/a>\u003cbr>\n\u003cem>(All photos, except this one, by Lila Volkas)\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sweet Treats in Food-Obsessed Singapore",
"title": "Sweet Treats in Food-Obsessed Singapore",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mango-pudding-flower-jelly1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mango-pudding-flower-jelly1.jpg\" alt=\"mango pudding, flower jelly\" title=\"mango pudding, flower jelly\" width=\"560\" height=\"329\" class=\"alignnone size-full wp-image-35407\">\u003c/a>\u003c/p>\n\u003cp>Yams, red beans, creamed corn, white fungus, grass jelly, black glutinous rice. Perhaps these ingredients don’t immediately conjure up images of tempting sweet treats, but in steamy Singapore—with the addition of shaved ice, fresh fruit, palm sugar, colorful syrups, coconut milk and other goodies—they morph into a medley of exotic desserts.\u003c/p>\n\u003cp>I’m in \u003ca href=\"http://en.wikipedia.org/wiki/Singapore\">Singapore\u003c/a> for a week, tagging along with my husband, who is presenting at a conference. I couldn’t miss a trip to this unabashedly food-obsessed city, where you really can’t walk two steps without bumping into tantalizing aromas emanating from cafes, food stands and \u003ca href=\"http://www.myhawkers.sg/food\">hawker centers\u003c/a> (organized street food vendors). In this modern multi-cultural society, where impossibly high angular skyscrapers tower over warrens of ethnic neighborhood shops, Chinese, Indian, Malay residents and foreign visitors all join in a tireless search for the best grub the city has to offer—in local parlance: “die-die-must-try.”\u003c/p>\n\u003cp>Singaporean specialties abound, like chili-crab, fish-head curry, oyster omelet, chicken rice and a multitude of variations on spicy noodles. But for my few days here, I need a quest with a smaller focus, so why not a sweet one, sampling as many desserts as I can? (Actually “desserts” is somewhat of a misnomer, as these sweet treats are more often consumed as afternoon or late night snacks.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/konnyaku.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/konnyaku.jpg\" alt=\"konnyaku with lotus seed\" title=\"konnyaku with lotus seed\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-35408\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Straddling the equator, with temperatures often in the 90s and the air thick with tropical humidity, icy treats offer natural refreshment in Singapore’s year-round heat wave. Although many have roots in neighboring cultures, the fantastical shapes and colors of these cooling combinations make them Singaporean classics.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/ice-kachang.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/ice-kachang.jpg\" alt=\"ice kachang\" title=\"ice kachang\" width=\"560\" height=\"747\" class=\"alignnone size-full wp-image-35409\">\u003c/a>\u003cbr>\n\u003cem>Ice Kachang provides a refreshing pyramid of pleasure\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ice Kachang\u003c/strong> -- the quintessential Singaporean dessert takes a mountain of shaved ice, douses it with a rainbow of syrups and sprinkles on toppings such as soft red beans and creamed corn. I order mine with a dusting of chopped peanuts for an extra dimension of crunch.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chendol-pair.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chendol-pair.jpg\" alt=\"chendol\" title=\"chendol \" width=\"560\" height=\"438\" class=\"alignnone size-full wp-image-35410\">\u003c/a>\u003cbr>\n\u003cem>creamy, chewy, icy Chendol\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chendol\u003c/strong> -- the key ingredient in this icy treat is the jelly-like green noodles flavored with pandan leaf, layered with cooked red beans, chewy palm seeds, coconut milk and a sweet brown syrup.\u003c/p>\n\u003cp>Every Singapore resident I ask offers encouragement and advice on my sweet-seeking journey. They also caution me not to eat too many treats with creamy, coconut milk. (“Not good for the tummy.”) Luckily, there is a profusion of more delicate sweet dishes to choose from.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mango-ice-jelly.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mango-ice-jelly.jpg\" alt=\"mango ice jelly\" title=\"mango ice jelly\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-35411\">\u003c/a>\u003cbr>\n\u003cem>Slippery sweet Ice Jelly\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ice Jelly\u003c/strong> -- utterly light and refreshing: shaved ice with cold translucent jelly globules. I have mine topped with mango. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/papaya-and-snow-fungus1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/papaya-and-snow-fungus1.jpg\" alt=\"papaya and snow fungus\" title=\"papaya and snow fungus\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-35413\">\u003c/a>\u003cbr>\n\u003cem>Double steamed papaya in syrup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Steamed Papaya with Snow Fungus and Almond\u003c/strong> -- served in light syrup. The snow fungus adds the texture of a dainty, frilly sponge. I enjoy it cold, but it also comes hot, as do several other desserts with a hot/cold option.\u003c/p>\n\u003cp>When the sky turns black and hurls lighting bolts, thunderclaps and pounding rain, it’s an invitation to duck into a cheerful neon-bordered café for a warm bowl of comfort, such as sweet black glutinous rice cooked into a velvety pudding, drizzled with a swirl of coconut milk.\u003c/p>\n\u003cp>Other warming choices:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/bubor-chacha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/bubor-chacha.jpg\" alt=\"bubor cha cha\" title=\"bubor cha cha\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-35414\">\u003c/a>\u003cbr>\n\u003cem>comforting and chewy Bubor Cha Cha\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bubor Cha Cha\u003c/strong> -- chunks of cooked yam and sweet potato with colored bits of chewy coconut jelly swimming in warm coconut milk.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/warm-soups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/warm-soups.jpg\" alt=\"warm soups\" title=\"warm soups\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-35415\">\u003c/a>\u003cbr>\n\u003cstrong>Peanut soup or Black sesame soup\u003c/strong> – topped with almond cream.\u003c/p>\n\u003cp>Chinese culture often cites the health benefits of certain foods to balance one’s yin/yang, for specific ailments or populations (e.g. pregnant women). A sign in Food Republic’s Ice Shop proclaims \u003cstrong>Red Beans with Lotus seeds\u003c/strong> “great for getting rid of dark circles under the eyes,” so there is no way I can pass that up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/red-beans-with-lotus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/red-beans-with-lotus.jpg\" alt=\"red beans with lotus seed\" title=\"red beans with lotus seed\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-35416\">\u003c/a>\u003c/p>\n\u003cp>The places where I sample these treats vary as much as the flavors and forms they take. From fancy food courts in high-rise shopping meccas, like \u003ca href=\"http://en.wikipedia.org/wiki/Wisma_Atria\">Wisma Atria\u003c/a>’s Food Republic to beloved, old-fashioned, open-air Hawker Centres (\u003ca href=\"http://www.yoursingapore.com/content/traveller/en/browse/dining/restaurants/maxwell-road-hawker-centre.html\">Maxwell Road\u003c/a> in Chinatown, \u003ca href=\"http://en.wikipedia.org/wiki/Tekka_Centre\">Tekka Center\u003c/a> in Little India and \u003ca href=\"http://www.laupasat.biz/lps.html\">Lau Pa Sat\u003c/a> in the financial district).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/museum-bike.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/museum-bike.jpg\" alt=\"museum - food exhibit\" title=\"museum - food exhibit\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-35417\">\u003c/a>\u003c/p>\n\u003cp>A visit to the \u003ca href=\"http://www.nationalmuseum.sg/ExhibitionDetail.aspx?id=2&cat=1\">National Museum of Singapore’s vibrant Living Gallery of Food\u003c/a> provides the back-story to the city’s obsession with street food. Itinerant street vendors have always played an important role in this multi-cultural city. Since the 19th century, they traveled door-to-door preparing and peddling their wares or setting up carts and stands on the riverside. In the 1980s, as part of a project to clean up the river, Prime Minister Lee mandated that hawkers leave the riverside and take their places in designated hawker centers.\u003c/p>\n\u003cp>Scores of hawker centers, which are wildly popular with locals, are scattered around the city, each features vendors from various cultures, side by side, selling freshly made dishes at rock-bottom prices. You can have some Indian \u003cem>roti\u003c/em> with your Malaysian beef \u003cem>rendang\u003c/em> and finish off with sweet Chinese \u003cem>ah bolin\u003c/em> (glutinous rice balls filled with yam, bean or sesame seed paste). \u003c/p>\n\u003cp>After spending an hour immersed in the museum’s videos, oral histories and food artifacts, I gain an appreciation for the context of Singapore’s food focus. As one hawker interviewed in a museum video explains, “Food makes us all equal, rich and poor, people of all races.”\u003c/p>\n\u003cp>Even though, I've tasted a dozen of Singapore’s sweet treats, there are many more to sample on my next visit…\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/snow-ice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/snow-ice.jpg\" alt=\"menu - snow ice\" title=\"menu - snow ice\" width=\"560\" height=\"487\" class=\"alignnone size-full wp-image-35418\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Sweet treats in food-obsessed Singapore come hot and cold, taking fantastic forms: from warm chunks of yam and chewy jellies swimming in coconut milk to mountains of ice, drizzled in neon syrup, topped with red beans, corn and peanuts. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mango-pudding-flower-jelly1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mango-pudding-flower-jelly1.jpg\" alt=\"mango pudding, flower jelly\" title=\"mango pudding, flower jelly\" width=\"560\" height=\"329\" class=\"alignnone size-full wp-image-35407\">\u003c/a>\u003c/p>\n\u003cp>Yams, red beans, creamed corn, white fungus, grass jelly, black glutinous rice. Perhaps these ingredients don’t immediately conjure up images of tempting sweet treats, but in steamy Singapore—with the addition of shaved ice, fresh fruit, palm sugar, colorful syrups, coconut milk and other goodies—they morph into a medley of exotic desserts.\u003c/p>\n\u003cp>I’m in \u003ca href=\"http://en.wikipedia.org/wiki/Singapore\">Singapore\u003c/a> for a week, tagging along with my husband, who is presenting at a conference. I couldn’t miss a trip to this unabashedly food-obsessed city, where you really can’t walk two steps without bumping into tantalizing aromas emanating from cafes, food stands and \u003ca href=\"http://www.myhawkers.sg/food\">hawker centers\u003c/a> (organized street food vendors). In this modern multi-cultural society, where impossibly high angular skyscrapers tower over warrens of ethnic neighborhood shops, Chinese, Indian, Malay residents and foreign visitors all join in a tireless search for the best grub the city has to offer—in local parlance: “die-die-must-try.”\u003c/p>\n\u003cp>Singaporean specialties abound, like chili-crab, fish-head curry, oyster omelet, chicken rice and a multitude of variations on spicy noodles. But for my few days here, I need a quest with a smaller focus, so why not a sweet one, sampling as many desserts as I can? (Actually “desserts” is somewhat of a misnomer, as these sweet treats are more often consumed as afternoon or late night snacks.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/konnyaku.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/konnyaku.jpg\" alt=\"konnyaku with lotus seed\" title=\"konnyaku with lotus seed\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-35408\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Straddling the equator, with temperatures often in the 90s and the air thick with tropical humidity, icy treats offer natural refreshment in Singapore’s year-round heat wave. Although many have roots in neighboring cultures, the fantastical shapes and colors of these cooling combinations make them Singaporean classics.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/ice-kachang.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/ice-kachang.jpg\" alt=\"ice kachang\" title=\"ice kachang\" width=\"560\" height=\"747\" class=\"alignnone size-full wp-image-35409\">\u003c/a>\u003cbr>\n\u003cem>Ice Kachang provides a refreshing pyramid of pleasure\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ice Kachang\u003c/strong> -- the quintessential Singaporean dessert takes a mountain of shaved ice, douses it with a rainbow of syrups and sprinkles on toppings such as soft red beans and creamed corn. I order mine with a dusting of chopped peanuts for an extra dimension of crunch.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chendol-pair.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chendol-pair.jpg\" alt=\"chendol\" title=\"chendol \" width=\"560\" height=\"438\" class=\"alignnone size-full wp-image-35410\">\u003c/a>\u003cbr>\n\u003cem>creamy, chewy, icy Chendol\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chendol\u003c/strong> -- the key ingredient in this icy treat is the jelly-like green noodles flavored with pandan leaf, layered with cooked red beans, chewy palm seeds, coconut milk and a sweet brown syrup.\u003c/p>\n\u003cp>Every Singapore resident I ask offers encouragement and advice on my sweet-seeking journey. They also caution me not to eat too many treats with creamy, coconut milk. (“Not good for the tummy.”) Luckily, there is a profusion of more delicate sweet dishes to choose from.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mango-ice-jelly.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mango-ice-jelly.jpg\" alt=\"mango ice jelly\" title=\"mango ice jelly\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-35411\">\u003c/a>\u003cbr>\n\u003cem>Slippery sweet Ice Jelly\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ice Jelly\u003c/strong> -- utterly light and refreshing: shaved ice with cold translucent jelly globules. I have mine topped with mango. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/papaya-and-snow-fungus1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/papaya-and-snow-fungus1.jpg\" alt=\"papaya and snow fungus\" title=\"papaya and snow fungus\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-35413\">\u003c/a>\u003cbr>\n\u003cem>Double steamed papaya in syrup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Steamed Papaya with Snow Fungus and Almond\u003c/strong> -- served in light syrup. The snow fungus adds the texture of a dainty, frilly sponge. I enjoy it cold, but it also comes hot, as do several other desserts with a hot/cold option.\u003c/p>\n\u003cp>When the sky turns black and hurls lighting bolts, thunderclaps and pounding rain, it’s an invitation to duck into a cheerful neon-bordered café for a warm bowl of comfort, such as sweet black glutinous rice cooked into a velvety pudding, drizzled with a swirl of coconut milk.\u003c/p>\n\u003cp>Other warming choices:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/bubor-chacha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/bubor-chacha.jpg\" alt=\"bubor cha cha\" title=\"bubor cha cha\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-35414\">\u003c/a>\u003cbr>\n\u003cem>comforting and chewy Bubor Cha Cha\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bubor Cha Cha\u003c/strong> -- chunks of cooked yam and sweet potato with colored bits of chewy coconut jelly swimming in warm coconut milk.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/warm-soups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/warm-soups.jpg\" alt=\"warm soups\" title=\"warm soups\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-35415\">\u003c/a>\u003cbr>\n\u003cstrong>Peanut soup or Black sesame soup\u003c/strong> – topped with almond cream.\u003c/p>\n\u003cp>Chinese culture often cites the health benefits of certain foods to balance one’s yin/yang, for specific ailments or populations (e.g. pregnant women). A sign in Food Republic’s Ice Shop proclaims \u003cstrong>Red Beans with Lotus seeds\u003c/strong> “great for getting rid of dark circles under the eyes,” so there is no way I can pass that up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/red-beans-with-lotus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/red-beans-with-lotus.jpg\" alt=\"red beans with lotus seed\" title=\"red beans with lotus seed\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-35416\">\u003c/a>\u003c/p>\n\u003cp>The places where I sample these treats vary as much as the flavors and forms they take. From fancy food courts in high-rise shopping meccas, like \u003ca href=\"http://en.wikipedia.org/wiki/Wisma_Atria\">Wisma Atria\u003c/a>’s Food Republic to beloved, old-fashioned, open-air Hawker Centres (\u003ca href=\"http://www.yoursingapore.com/content/traveller/en/browse/dining/restaurants/maxwell-road-hawker-centre.html\">Maxwell Road\u003c/a> in Chinatown, \u003ca href=\"http://en.wikipedia.org/wiki/Tekka_Centre\">Tekka Center\u003c/a> in Little India and \u003ca href=\"http://www.laupasat.biz/lps.html\">Lau Pa Sat\u003c/a> in the financial district).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/museum-bike.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/museum-bike.jpg\" alt=\"museum - food exhibit\" title=\"museum - food exhibit\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-35417\">\u003c/a>\u003c/p>\n\u003cp>A visit to the \u003ca href=\"http://www.nationalmuseum.sg/ExhibitionDetail.aspx?id=2&cat=1\">National Museum of Singapore’s vibrant Living Gallery of Food\u003c/a> provides the back-story to the city’s obsession with street food. Itinerant street vendors have always played an important role in this multi-cultural city. Since the 19th century, they traveled door-to-door preparing and peddling their wares or setting up carts and stands on the riverside. In the 1980s, as part of a project to clean up the river, Prime Minister Lee mandated that hawkers leave the riverside and take their places in designated hawker centers.\u003c/p>\n\u003cp>Scores of hawker centers, which are wildly popular with locals, are scattered around the city, each features vendors from various cultures, side by side, selling freshly made dishes at rock-bottom prices. You can have some Indian \u003cem>roti\u003c/em> with your Malaysian beef \u003cem>rendang\u003c/em> and finish off with sweet Chinese \u003cem>ah bolin\u003c/em> (glutinous rice balls filled with yam, bean or sesame seed paste). \u003c/p>\n\u003cp>After spending an hour immersed in the museum’s videos, oral histories and food artifacts, I gain an appreciation for the context of Singapore’s food focus. As one hawker interviewed in a museum video explains, “Food makes us all equal, rich and poor, people of all races.”\u003c/p>\n\u003cp>Even though, I've tasted a dozen of Singapore’s sweet treats, there are many more to sample on my next visit…\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/snow-ice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/snow-ice.jpg\" alt=\"menu - snow ice\" title=\"menu - snow ice\" width=\"560\" height=\"487\" class=\"alignnone size-full wp-image-35418\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Marin Day Trip: Larkspur, Point Reyes Station, Sausalito",
"title": "Marin Day Trip: Larkspur, Point Reyes Station, Sausalito",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Hello, sunshine! Foggy August is winding down, with sunnier September right around the corner, just in time for the kids to be back in school and the doldrums of summer’s cut-out-early-Fridays to slip away. So grab these last couple of weekends before Labor Day, sling your sandals and beach towels in the back of the car, and get out of the city in search of sunnier climes. \u003c/p>\n\u003cp>From Oakland or San Francisco, my vacation compass always points north. Yes, the delights of Pacifica, Pescadero, Santa Cruz, Monterey, San Luis Obispo on down to Los Angeles are many, and I’d happily return for a second slice of olallieberry pie at Duarte’s, or another view of the Monterey Bay Aquarium’s undulating kelp forest and huge, prehistoric-looking sunfish. But what always lures me to the back roads is the sea-tinged scent of eucalyptus and coastal scrub, and the small farms, quirky towns, and rolling sheep-dotted hills of West Marin. So, 101 North, what have you to offer for the casual daytripper?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/donut-alley.560jpg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/donut-alley.560jpg.jpg\" alt=\"Donut Alley sign\" title=\"Donut Alley sign\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32302\">\u003c/a>\u003c/p>\n\u003cp>For starters, get out of town early, before the bridges and highway are clogged with the rest of the vacationing hordes. A promise of really excellent doughnuts and a superior cappuccino is usually enough to rouse even the most sluggish of un-morning people. A decade or so ago, I was working on a round-up of doughnut shops in the Bay Area for a local magazine. Not a single chocolate-glazed was worth getting up for until my friend Liz, born and bred in Marin, turned me on to her favorite high school hangout, \u003ca href=\"http://www.facebook.com/donutalley\">Donut Alley\u003c/a> in Larkspur. (The exit was Paradise Drive, easy to remember, for what is paradise but a morning that starts with a perfect doughnut?) I went there and fell in love. \u003c/p>\n\u003cp>The same guy had been running the place for years. They opened at 6:30am and closed when they ran out of doughnuts, usually before noon. There were no maple-bacon or vegan plum-cardamom doughnuts, just good old old-fashioned old fashioneds, your buttermilk bars and apple fritters and cute, tender, just-sweet-enough cake doughnuts, chocolate-iced, cinnamon-sugared, or pink-sprinkled. Parents came in with their kids for a bag to go; old guys sat around a few Formica tables scattered with copies of the Marin I-J and drank paper cups of coffee from the help-yourself Bun-o-matic machine. And while a recent visit revealed the place to be a little spiffed up (the coffee is organic now, the tables dark wood, and a new blueberry doughnut, made with dried berries, is selling fast), the spirit and doughnuts are exactly the same. Polite kids still point and ask, “Can my little brother have that chocolate one, please?” while their baby sisters squeal for sprinkles and chocolate milk. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/emporio-rulli-larkspur560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/emporio-rulli-larkspur560.jpg\" alt=\"Emporio Rulli in Larkspur\" title=\"Emporio Rulli in Larkspur\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32303\">\u003c/a>\u003c/p>\n\u003cp>And while the drip coffee on offer is perfectly fine, you Sightglass-spoiled city folk probably need a more potent eye-opener. Head across the street to the marble counters of \u003ca href=\"http://www.rulli.com/\">Emporio Rulli\u003c/a> and order your Rome-worthy latte or cappuccino. Sip it at one of the sidewalk tables, or take it to go and stroll over to Dolliver Park, at the corner of Magnolia Ave and Madrone St. Sit under a redwood tree and breathe the green forest smells while you lick the sugar off your fingers. \u003c/p>\n\u003cp>Double back to 101, but not for long. It’s time to get onto the meandering Sir Francis Drake Boulevard. It winds, stop and start, through the posh Marin towns, San Anselmo, Greenbrae, Ross, and Fairfax. Soon, though, the countryside opens up and the road slides under towering redwood trees and bark-shredded eucalyptus, swinging past the forested campgrounds of Samuel P. Taylor State Park, through the one-block town of Olema, epicenter of the 1906 earthquake, and into the (by comparison) bustling little town of Point Reyes Station. During the week in wintertime, Point Reyes Station is a very mellow place. On a sunny summer weekend, however, it’s up and lively, thronged with bicyclists and birders. \u003c/p>\n\u003cp>The Saturday morning \u003ca href=\"http://www.marinorganic.org/p_reyes.php\">Point Reyes Farmers' Market\u003c/a>, in front of Toby’s Feed Barn and next to the town’s sweet community garden plots, has just a few farmers—\u003ca href=\"http://www.marinorganic.org/producers/producers_paradise.html\">Paradise Valley Produce\u003c/a>, \u003ca href=\"http://www.marinorganic.org/producers/producers_fresh_run.html\">Fresh Run Farm\u003c/a>, \u003ca href=\"http://www.marinorganic.org/producers/producers_wild.html\">Wild Blue Farm\u003c/a>—but they’re well stocked and doing a bang-up business in lettuce and kale, cukes and squash, bundles of herbs, freshly dug onions and potatoes, bright carrots and brighter bouquets. A glance through a wooden crate of new-crop Gravenstein apples from Paradise Valley reveals a couple of ringers: none other than the elusive, rarely seen Pink Pearls, a tart early apple whose cream-colored skin masks its fantastic, hot-pink flesh. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/pink-pearl-apple560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/pink-pearl-apple560.jpg\" alt=\"Pink Pearl Apple\" title=\"Pink Pearl Apple\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32299\">\u003c/a>\u003c/p>\n\u003cp>Stop by the \u003ca href=\"http://www.yelp.com/biz/brick-maiden-breads-point-reyes-station\">Brickmaiden\u003c/a> stall to pick up one of Celine Underwood's tangy sourdough loaves, baked in a wood-fired oven in a little unmarked cottage just across the street. It’s the same cottage where Chad Robertson and Elisabeth Pruiett of \u003ca href=\"http://www.tartinebakery.com/chefs.html\">Tartine\u003c/a> got their start in 1994, baking bread and pastries for small stores and farmers markets in the area under the name Bay Village Bread. Next to the bread stall is \u003ca href=\"http://www.wildwestferments.com\">Wild West Ferments\u003c/a>, offering handmade sauerkraut along with canning jars full of wonderfully fruity, lacto-fermented “sodas” in flavors like nectarine-vanilla and plum.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/GBD-grilled-cheese560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/GBD-grilled-cheese560.jpg\" alt=\"GBD Point Reyes Grilled Cheese \" title=\"GBD Point Reyes Grilled Cheese \" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-32305\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://osteriastellina.com/\">Osteria Stellina's\u003c/a> GBD Grilled Cheese serves up three kinds of grilled cheese: a basic one with Valley Ford Estero Gold cheese on Stellina's own crusty bread; sharp cheddar with a griddled egg; and “The Bill from Bo,” Bill Niman’s slow-roasted brisket with Estero Gold. \u003ca href=\"http://www.themarshallstore.com/\">The Marshall Store\u003c/a>, from across Tomales Bay, is serving up oysters to go, on the half shell or barbecued. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/marshall-oysters560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/marshall-oysters560.jpg\" alt=\"Marshall Oysters\" title=\"Marshall Oysters\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32306\">\u003c/a>\u003c/p>\n\u003cp>Not in the mood for oysters or cheese? Well, there’s always what might just be the best burger in West Marin, served right on the way out of town at \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/01/marin-sun-farms-tour/\">Marin Sun Farms\u003c/a>’ butcher shop and café. (Their beef jerky is perfect trail food, too.) Otherwise, fill out your picnic menu at Tomales Bay Foods, home of \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, and take your pick of perfect picnic spots. Families with children can head to the placid shoreline of Hearts Desire beach along \u003ca href=\"http://www.parks.ca.gov/default.asp?page_id=470\">Tomales Bay\u003c/a> near Inverness. Too full of sunbathers and kayakers? Take the short, shady hike through the mossy, Hobbit-y trees to nearby Shell Beach, generally a little less populated. Or go exploring among the numerous ocean beaches, lagoons, and estuaries of the \u003ca href=\"http://www.nps.gov/pore/index.htm\">Point Reyes National Seashore\u003c/a> itself. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/calamari-pizza560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/calamari-pizza560.jpg\" alt=\"Bar Bocce Calamari Pizza\" title=\"Bar Bocce Calamari Pizza\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-32301\">\u003c/a>\u003c/p>\n\u003cp>On the way home, sand in your shoes, cell phones ignored, you can keep the beachy feeling going by snagging an outdoor table overlooking the marina at Sausalito’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/09/southern-marin-welcomes-bar-bocce-with-open-arms/\">Bar Bocce\u003c/a>, ordering a pitcher of beer or a glass of white sangria while you wait for your crisp-crusted calamari pizza to arrive, dribbled with lemon oil, flecked with chiles. The best seat in the house isn’t actually in the restaurant; it’s the bench down on the beach, shaded by a big umbrella, where you can dig your toes into the sand and toast your very, very good fortune at having all this bounty in your backyard. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.sunset.com/food-wine/kitchen-assistant/margo-true-sunset-cookbook-author-00418000068883/\">Margo True\u003c/a>, the food editor for \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a>, will be demonstrating recipes from the magazine's latest cookbook,\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>, at the Point Reyes Farmers' Market at 10am on Saturday, August 27. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Time for a last summer fling. Head north to find the doughnut shop of your dreams, a small-town farmers' market with grilled cheese and barbecued oysters, and the best bench-and-pizza combo by the Bay. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Hello, sunshine! Foggy August is winding down, with sunnier September right around the corner, just in time for the kids to be back in school and the doldrums of summer’s cut-out-early-Fridays to slip away. So grab these last couple of weekends before Labor Day, sling your sandals and beach towels in the back of the car, and get out of the city in search of sunnier climes. \u003c/p>\n\u003cp>From Oakland or San Francisco, my vacation compass always points north. Yes, the delights of Pacifica, Pescadero, Santa Cruz, Monterey, San Luis Obispo on down to Los Angeles are many, and I’d happily return for a second slice of olallieberry pie at Duarte’s, or another view of the Monterey Bay Aquarium’s undulating kelp forest and huge, prehistoric-looking sunfish. But what always lures me to the back roads is the sea-tinged scent of eucalyptus and coastal scrub, and the small farms, quirky towns, and rolling sheep-dotted hills of West Marin. So, 101 North, what have you to offer for the casual daytripper?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/donut-alley.560jpg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/donut-alley.560jpg.jpg\" alt=\"Donut Alley sign\" title=\"Donut Alley sign\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32302\">\u003c/a>\u003c/p>\n\u003cp>For starters, get out of town early, before the bridges and highway are clogged with the rest of the vacationing hordes. A promise of really excellent doughnuts and a superior cappuccino is usually enough to rouse even the most sluggish of un-morning people. A decade or so ago, I was working on a round-up of doughnut shops in the Bay Area for a local magazine. Not a single chocolate-glazed was worth getting up for until my friend Liz, born and bred in Marin, turned me on to her favorite high school hangout, \u003ca href=\"http://www.facebook.com/donutalley\">Donut Alley\u003c/a> in Larkspur. (The exit was Paradise Drive, easy to remember, for what is paradise but a morning that starts with a perfect doughnut?) I went there and fell in love. \u003c/p>\n\u003cp>The same guy had been running the place for years. They opened at 6:30am and closed when they ran out of doughnuts, usually before noon. There were no maple-bacon or vegan plum-cardamom doughnuts, just good old old-fashioned old fashioneds, your buttermilk bars and apple fritters and cute, tender, just-sweet-enough cake doughnuts, chocolate-iced, cinnamon-sugared, or pink-sprinkled. Parents came in with their kids for a bag to go; old guys sat around a few Formica tables scattered with copies of the Marin I-J and drank paper cups of coffee from the help-yourself Bun-o-matic machine. And while a recent visit revealed the place to be a little spiffed up (the coffee is organic now, the tables dark wood, and a new blueberry doughnut, made with dried berries, is selling fast), the spirit and doughnuts are exactly the same. Polite kids still point and ask, “Can my little brother have that chocolate one, please?” while their baby sisters squeal for sprinkles and chocolate milk. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/emporio-rulli-larkspur560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/emporio-rulli-larkspur560.jpg\" alt=\"Emporio Rulli in Larkspur\" title=\"Emporio Rulli in Larkspur\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32303\">\u003c/a>\u003c/p>\n\u003cp>And while the drip coffee on offer is perfectly fine, you Sightglass-spoiled city folk probably need a more potent eye-opener. Head across the street to the marble counters of \u003ca href=\"http://www.rulli.com/\">Emporio Rulli\u003c/a> and order your Rome-worthy latte or cappuccino. Sip it at one of the sidewalk tables, or take it to go and stroll over to Dolliver Park, at the corner of Magnolia Ave and Madrone St. Sit under a redwood tree and breathe the green forest smells while you lick the sugar off your fingers. \u003c/p>\n\u003cp>Double back to 101, but not for long. It’s time to get onto the meandering Sir Francis Drake Boulevard. It winds, stop and start, through the posh Marin towns, San Anselmo, Greenbrae, Ross, and Fairfax. Soon, though, the countryside opens up and the road slides under towering redwood trees and bark-shredded eucalyptus, swinging past the forested campgrounds of Samuel P. Taylor State Park, through the one-block town of Olema, epicenter of the 1906 earthquake, and into the (by comparison) bustling little town of Point Reyes Station. During the week in wintertime, Point Reyes Station is a very mellow place. On a sunny summer weekend, however, it’s up and lively, thronged with bicyclists and birders. \u003c/p>\n\u003cp>The Saturday morning \u003ca href=\"http://www.marinorganic.org/p_reyes.php\">Point Reyes Farmers' Market\u003c/a>, in front of Toby’s Feed Barn and next to the town’s sweet community garden plots, has just a few farmers—\u003ca href=\"http://www.marinorganic.org/producers/producers_paradise.html\">Paradise Valley Produce\u003c/a>, \u003ca href=\"http://www.marinorganic.org/producers/producers_fresh_run.html\">Fresh Run Farm\u003c/a>, \u003ca href=\"http://www.marinorganic.org/producers/producers_wild.html\">Wild Blue Farm\u003c/a>—but they’re well stocked and doing a bang-up business in lettuce and kale, cukes and squash, bundles of herbs, freshly dug onions and potatoes, bright carrots and brighter bouquets. A glance through a wooden crate of new-crop Gravenstein apples from Paradise Valley reveals a couple of ringers: none other than the elusive, rarely seen Pink Pearls, a tart early apple whose cream-colored skin masks its fantastic, hot-pink flesh. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/pink-pearl-apple560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/pink-pearl-apple560.jpg\" alt=\"Pink Pearl Apple\" title=\"Pink Pearl Apple\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32299\">\u003c/a>\u003c/p>\n\u003cp>Stop by the \u003ca href=\"http://www.yelp.com/biz/brick-maiden-breads-point-reyes-station\">Brickmaiden\u003c/a> stall to pick up one of Celine Underwood's tangy sourdough loaves, baked in a wood-fired oven in a little unmarked cottage just across the street. It’s the same cottage where Chad Robertson and Elisabeth Pruiett of \u003ca href=\"http://www.tartinebakery.com/chefs.html\">Tartine\u003c/a> got their start in 1994, baking bread and pastries for small stores and farmers markets in the area under the name Bay Village Bread. Next to the bread stall is \u003ca href=\"http://www.wildwestferments.com\">Wild West Ferments\u003c/a>, offering handmade sauerkraut along with canning jars full of wonderfully fruity, lacto-fermented “sodas” in flavors like nectarine-vanilla and plum.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/GBD-grilled-cheese560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/GBD-grilled-cheese560.jpg\" alt=\"GBD Point Reyes Grilled Cheese \" title=\"GBD Point Reyes Grilled Cheese \" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-32305\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://osteriastellina.com/\">Osteria Stellina's\u003c/a> GBD Grilled Cheese serves up three kinds of grilled cheese: a basic one with Valley Ford Estero Gold cheese on Stellina's own crusty bread; sharp cheddar with a griddled egg; and “The Bill from Bo,” Bill Niman’s slow-roasted brisket with Estero Gold. \u003ca href=\"http://www.themarshallstore.com/\">The Marshall Store\u003c/a>, from across Tomales Bay, is serving up oysters to go, on the half shell or barbecued. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/marshall-oysters560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/marshall-oysters560.jpg\" alt=\"Marshall Oysters\" title=\"Marshall Oysters\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32306\">\u003c/a>\u003c/p>\n\u003cp>Not in the mood for oysters or cheese? Well, there’s always what might just be the best burger in West Marin, served right on the way out of town at \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/01/marin-sun-farms-tour/\">Marin Sun Farms\u003c/a>’ butcher shop and café. (Their beef jerky is perfect trail food, too.) Otherwise, fill out your picnic menu at Tomales Bay Foods, home of \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, and take your pick of perfect picnic spots. Families with children can head to the placid shoreline of Hearts Desire beach along \u003ca href=\"http://www.parks.ca.gov/default.asp?page_id=470\">Tomales Bay\u003c/a> near Inverness. Too full of sunbathers and kayakers? Take the short, shady hike through the mossy, Hobbit-y trees to nearby Shell Beach, generally a little less populated. Or go exploring among the numerous ocean beaches, lagoons, and estuaries of the \u003ca href=\"http://www.nps.gov/pore/index.htm\">Point Reyes National Seashore\u003c/a> itself. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/calamari-pizza560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/calamari-pizza560.jpg\" alt=\"Bar Bocce Calamari Pizza\" title=\"Bar Bocce Calamari Pizza\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-32301\">\u003c/a>\u003c/p>\n\u003cp>On the way home, sand in your shoes, cell phones ignored, you can keep the beachy feeling going by snagging an outdoor table overlooking the marina at Sausalito’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/09/southern-marin-welcomes-bar-bocce-with-open-arms/\">Bar Bocce\u003c/a>, ordering a pitcher of beer or a glass of white sangria while you wait for your crisp-crusted calamari pizza to arrive, dribbled with lemon oil, flecked with chiles. The best seat in the house isn’t actually in the restaurant; it’s the bench down on the beach, shaded by a big umbrella, where you can dig your toes into the sand and toast your very, very good fortune at having all this bounty in your backyard. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.sunset.com/food-wine/kitchen-assistant/margo-true-sunset-cookbook-author-00418000068883/\">Margo True\u003c/a>, the food editor for \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a>, will be demonstrating recipes from the magazine's latest cookbook,\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>, at the Point Reyes Farmers' Market at 10am on Saturday, August 27. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"radiolab": {
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"reveal": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
"science-friday": {
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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},
"soldout": {
"id": "soldout",
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