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"disqusTitle": "The Perennial Plate's Bay Area Episode: 3 Farms + Tartine Dinner (VIDEO)",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/menu-plate.jpg\" alt=\"Tartine Afterhours menu - The Perennial Plate\" title=\"Tartine Afterhours menu - The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30702\">\u003cbr>\n\u003cem>Tartine Afterhours menu from The Perennial Plate dinner. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>Daniel Klein, creator of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, an online weekly documentary series dedicated to socially responsible and adventurous eating, shares some thoughts about his new Bay Area episode. Under the guidance of Chef \u003ca href=\"http://www.ciaosamin.com/p/about-samin.html\">Samin Nostrat\u003c/a> they visited three local farms, gathered stories, harvested food and then created a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/29/5-questions-for-the-perennial-plates-daniel-klein/\">Tartine Afterhours dinner\u003c/a> at the Tartine Bakery in San Francisco. Watch the episode about the farm visits and event. \u003c/p>\n\u003cp>\u003cstrong>From your experience traveling across country what qualities are unique to the Bay Area with regard to food awareness and food community?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>The first part of our trip was in the South where local food appears to be more along the lines of \"the way things are\" -- unless, of course, there is nothing -- food deserts are also often the case down south. But in the Bay Area it is a way of life in the sense that people are passionate about it -- where food comes from is important. And beyond that, California is where so much food is grown. In other parts of the country we say \"oh that's from California\" -- but here, well, it's all from California.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/26817145?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>When you were putting this episode together what were the key points you wanted to communicate to your audience:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>...about sustainable eating in the Bay Area?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> I didn't really want to convey a message about sustainable eating, I wanted to share the story of our dinner at Tartine and the farmers that let us visit and harvest their crops. There isn't an intended message, more a hope that people will enjoy the spirit of the dinner and days proceeding.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the Bay Area farms you visited?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> -- What an incredible farm. It seems they have held on to their ideals while expanding into a large and very professional operation. In my limited experience it seems to be a great example of what a slightly larger organic farm can be. Diverse and with incredibly pristine product. Really refreshing -- so many farms we visit are small, so it was cool to have the perspective of Riverdog (by industrial ag standards, its still tiny of course). We wanted to convey that it was larger, but also the spirit of its founder Tim Mueller.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard\u003c/a> -- Bill is passionate about his stone fruit. He farms for the joy of it. But more than the farm, I wanted to share how delicious his fruit was. That plum and those apricots were like nothing I've ever had before. Truly eye opening/mouth opening? experiences.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> -- We were rushed at Pluck and Feather, the dinner was approaching and we needed herbs. Esperanza was there for us. We wanted to get something from an urban garden, and this place was perfect, especially with the giant McDonalds sign looming overhead.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the process of creating a pop-up dinner experience?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I wanted to convey that we didn't know the menu until the day of, that it was collaborative and just really fun. We chose some over the top music to drive home the culmination of two serious days of traveling, harvesting and cooking.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/tartine-kitchen1.jpg\" alt=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" title=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30746\">\u003cbr>\n\u003cem>Preparing the Perennial Plate dinner in the Tartine Bakery kitchen. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you decide on the menu for the Tartine dinner? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We decided the day of based on what we had. Samin and I just shot ideas at each other and came up with simple but delicious food. Samin had made pasta a few days earlier, so we knew that was going to happen, other than that, it was just trying things out.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cherry-tomatos.jpg\" alt=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" title=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30725\">\u003cbr>\n\u003cem>Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>I know you worked together with Tartine Afterhours chef Samin Nosrat on this dinner. How did you connect with her to make this all happen?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We connected through our mutual friend Alex of \u003ca href=\"http://www.vimeo.com/channels/4spfilms\">4SP Films\u003c/a>, he suggested Samin as a story and then through a phone conversation we decided that doing a dinner together would be awesome. I could tell it would work as Samin is so lighthearted and fun.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>What went into making this event a reality?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I had come out to SF for a meeting and I met with Samin. We hit it off, although I think she hits it off with everyone she meets. It was really just a matter of arranging a date. Samin in turn decided on which farms to visit. I think these were places that she really wanted to check out, so it was win win.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/trio-of-salads.jpg\" alt=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" title=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30735\">\u003cbr>\n\u003cem>Trio of Daniel's Salads: New Potato, Roasted Beets and Shaved Summer Squash. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Were you able to make money from the event to help fund your project?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> No, we look at the event as an opportunity to share our food and stories, not to make money. A lot of the work was on the staff, Samin and Tartine, so we were just happy to be a part of it.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>I know you enjoyed a meal at Gather in Berkeley. What else did you and Mirra experience in the Bay Area that was memorable?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>We went to \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a> in Napa which is similar to \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in that it makes use of vegetables in unique ways. I don't know if \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> is considered the Bay Area, but we ate there as well. All three of these restaurants represent a new wave of cooking that loves the vegetable as much as the protein, I think it's the future of cooking, so it was fun to try these three restaurants -- each has a very different take but I think a similar spirit in their dishes.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/apricots.jpg\" alt=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" title=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30769\">\u003cbr>\n\u003cem>Sunny Slope Orchard's apricots al cartoccio. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>...about sustainable eating in the Bay Area?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> I didn't really want to convey a message about sustainable eating, I wanted to share the story of our dinner at Tartine and the farmers that let us visit and harvest their crops. There isn't an intended message, more a hope that people will enjoy the spirit of the dinner and days proceeding.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the Bay Area farms you visited?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> -- What an incredible farm. It seems they have held on to their ideals while expanding into a large and very professional operation. In my limited experience it seems to be a great example of what a slightly larger organic farm can be. Diverse and with incredibly pristine product. Really refreshing -- so many farms we visit are small, so it was cool to have the perspective of Riverdog (by industrial ag standards, its still tiny of course). We wanted to convey that it was larger, but also the spirit of its founder Tim Mueller.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard\u003c/a> -- Bill is passionate about his stone fruit. He farms for the joy of it. But more than the farm, I wanted to share how delicious his fruit was. That plum and those apricots were like nothing I've ever had before. Truly eye opening/mouth opening? experiences.\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> -- We were rushed at Pluck and Feather, the dinner was approaching and we needed herbs. Esperanza was there for us. We wanted to get something from an urban garden, and this place was perfect, especially with the giant McDonalds sign looming overhead.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>...about the process of creating a pop-up dinner experience?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I wanted to convey that we didn't know the menu until the day of, that it was collaborative and just really fun. We chose some over the top music to drive home the culmination of two serious days of traveling, harvesting and cooking.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/tartine-kitchen1.jpg\" alt=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" title=\"Tartine Bakery kitchen - preparing Perennial Plate dinner. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30746\">\u003cbr>\n\u003cem>Preparing the Perennial Plate dinner in the Tartine Bakery kitchen. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you decide on the menu for the Tartine dinner? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We decided the day of based on what we had. Samin and I just shot ideas at each other and came up with simple but delicious food. Samin had made pasta a few days earlier, so we knew that was going to happen, other than that, it was just trying things out.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cherry-tomatos.jpg\" alt=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" title=\"Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30725\">\u003cbr>\n\u003cem>Cherry Tomatoes with Pluck and Feather Farm Oregano. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>I know you worked together with Tartine Afterhours chef Samin Nosrat on this dinner. How did you connect with her to make this all happen?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>We connected through our mutual friend Alex of \u003ca href=\"http://www.vimeo.com/channels/4spfilms\">4SP Films\u003c/a>, he suggested Samin as a story and then through a phone conversation we decided that doing a dinner together would be awesome. I could tell it would work as Samin is so lighthearted and fun.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>What went into making this event a reality?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I had come out to SF for a meeting and I met with Samin. We hit it off, although I think she hits it off with everyone she meets. It was really just a matter of arranging a date. Samin in turn decided on which farms to visit. I think these were places that she really wanted to check out, so it was win win.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/trio-of-salads.jpg\" alt=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" title=\"Trio of Daniels Salads: New Potato, Roasted Beets and Shaved Summer Squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30735\">\u003cbr>\n\u003cem>Trio of Daniel's Salads: New Potato, Roasted Beets and Shaved Summer Squash. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Were you able to make money from the event to help fund your project?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp> No, we look at the event as an opportunity to share our food and stories, not to make money. A lot of the work was on the staff, Samin and Tartine, so we were just happy to be a part of it.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>I know you enjoyed a meal at Gather in Berkeley. What else did you and Mirra experience in the Bay Area that was memorable?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>We went to \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a> in Napa which is similar to \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in that it makes use of vegetables in unique ways. I don't know if \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> is considered the Bay Area, but we ate there as well. All three of these restaurants represent a new wave of cooking that loves the vegetable as much as the protein, I think it's the future of cooking, so it was fun to try these three restaurants -- each has a very different take but I think a similar spirit in their dishes.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/apricots.jpg\" alt=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" title=\"Sunny Slope Orchards apricots al cartoccio. Photo: The Perennial Plate\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30769\">\u003cbr>\n\u003cem>Sunny Slope Orchard's apricots al cartoccio. Photo: The Perennial Plate\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Touring Bay Area Farms, Brunching at Plow",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep.jpg\" alt=\"sheep\" title=\"sheep\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30633\">\u003c/a>\u003c/p>\n\u003cp>It's summertime, and we might just be the one place in the country actually enjoying itself, rather than wilting under an onslaught of brain-melting heat and humidity. So get out of the house! Some of our favorite bloggers have already told you \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/19/food-bloggers-share-inside-tips-for-summer-bay-area-food/\">where to eat outside\u003c/a> this summer. Still, maybe you'd like to find yourself some green, rather than spending it. Forget the food trucks for a minute; let's go hang out with the farmers! \u003c/p>\n\u003cp>Getting on the electronic mailing list for \u003ca href=\"http://www.marinorganic.org\">Marin Organic\u003c/a>, promoters and advocates for sustainable agriculture in Marin, is a great way to keep on top of tours, talks, and special events happening just across the bridge. Coming up next month are a dairy tour of \u003ca href=\"http://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, an orchard walk through the olive groves of \u003ca href=\"http://www.mcevoyranch.com\">McEvoy Ranch\u003c/a>, and a discussion with bakers Chad Robertson (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/27/book-review-tartine-bread/\">Tartine Bread\u003c/a>), Celine Underwood (Brickmaiden Bakery), and David Muller (\u003ca href=\"http://www.outerlandssf.com\">Outerlands\u003c/a>) about their adventures in sourdough. You can also go to \u003ca href=\"http://www.farmtrails.org\">Sonoma Farm Trails\u003c/a> to downloads maps and farm guides and plan your own tour of that area's rich agricultural offerings. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>, the Center for Urban Education about Sustainable Agriculture, is best known for running the San Francisco Ferry Plaza Farmers' Market, but they also organize periodic tours of local farms and producers. On August 10, you can join CUESA for an \u003ca href=\"http://www.cuesa.org/events/2011/organic-greens-blue-cheese-farm-tour\">Organic Greens & Blue Cheese Tour\u003c/a> featuring \u003ca href=\"http://countylineharvest.com\">County Line Harvest\u003c/a>, growers of excellent lettuces, strawberries, and more, and the family-run \u003ca href=\"http://pointreyescheese.com\">Point Reyes Farmstead Cheese Company\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> is planning a series of pricey fundraisers for the Edible Schoolyard in conjunction with its 40th birthday next month, but there is one free, family-friendly \u003ca href=\"http://www.chezpanissefoundation.org/40th\">OPENeducation event\u003c/a> happening on August 27 at the Berkeley Art Museum. (Tickets are free but must be reserved in advance.) The day is planned as a series of \"interactive cooking installations\" between museum-goers and a posse of farmers, educators, and artists, using corn, beans, and squash planted in the outdoor spaces of the museum. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And speaking of family fun, devoted Bay Area Bites readers may know \u003ca href=\"http://www.devilsgulchranch.com\">Devil's Gulch Ranch\u003c/a> as one of our favorite sources for locally produced \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/06/bunny-on-the-table/\">rabbit\u003c/a>, but they're more than just bunnies. They also host a \u003ca href=\"http://dges.org/summer2011.htm\">ranch camp\u003c/a> for kids, with three more weeklong sessions remaining. \u003c/p>\n\u003cp>Apples in August? For anyone born and bred on the East Coast, where apples mean autumn, the idea of this can seem a little bizarre. However, our California-grown heirloom apple, the Gravenstein, is a early ripener, ready for pie by mid-August. Celebrate its yellow-and-red striped delights at Sebastopol's down-home \u003ca href=\"http://www.gravensteinapplefair.com\">Gravenstein Apple Fair\u003c/a> on August 13 and 14. You can even go up against this one-time grand champion in the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/16/sebastopol-apple-fair/\">Apple Pie Contest\u003c/a>. \u003c/p>\n\u003cp>Most small producers have their hands full just getting their day-to-day chores done, especially when there are animals in the mix--which means your favorite cheesemaker or farmer is rarely available for drop-in visits. On August 7, \u003ca href=\"http://bayareagreentours.org/brentwood.html\">Bay Area Green Tours\u003c/a> is planning a daylong \"Tomatoes, Peaches, Corn, and More\" tour of Brentwood, with stops at \u003ca href=\"http://www.froghollow.com\">Frog Hollow Farm\u003c/a>, \u003ca href=\"http://www.facebook.com/pages/Dwelley-Farms/151714851566013\">Dwelley Farm\u003c/a>, and \u003ca href=\"http://www.smithfamilyfarm.com\">Smith Family Farm\u003c/a>. (Don't forget your sunscreen and sun hat, as Brentwood \u003cem>bakes \u003c/em> in the summertime. Good for the peaches and tomatoes, a little shocking to fog-dwelling San Franciscans.) On August 18, take a \u003ca href=\"http://www.artisancheesefestival.com/tours/tour_schedule.html\">One Valley, Three Milks\u003c/a> tour and get a behind-the-scenes peek of \u003ca href=\"http://www.bellwetherfarms.com\">Bellwether Farms\u003c/a> (sheep), Two Rock Valley Cheese (goat), and \u003ca href=\"http://www.valleyfordcheeseco.com\">Valley Ford Cheese Company\u003c/a> (cow).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep-kid.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep-kid.jpg\" alt=\"sheep and lamb\" title=\"sheep and lamb\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30634\">\u003c/a>\u003c/p>\n\u003cp> You can also sign up (for free) as a member of \u003ca href=\"http://www.weirauchfarm.com\">Weirauch Farm\u003c/a>, a small sheep dairy and creamery, and save the date for their next members-only tour on Aug. 13. The setting, in the rolling hills of Petaluma, is beautiful, and the sheep (pictured above) are as friendly and inquisitive as puppies. While owners Joel and Carleen Weirauch finish up their sheep-milking parlor (they're hoping to have it completed in time for next spring's milking season), they're making some delectable cows' milk cheeses, available after the tour for tasting and purchase. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cheese.jpg\" alt=\"cheese\" title=\"cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30635\">\u003c/a>\u003c/p>\n\u003cp>But what if you want to stay closer to home, enjoying the flavor of local farms without getting mud on your shoes? Then head over to Potrero Hill's sweet, sunny \u003ca href=\"http://www.eatatplow.com\">Plow\u003c/a>. Look for the metal pig hanging outside, or the many happy diners inside, all grooving on lemon-ricotta pancakes or (my favorite) dreamy French toast gobbed with mascarpone and topped with thick wedges of brown sugar-and-butter roasted Summer Zee peaches from \u003ca href=\"http://www.facebook.com/pages/Blossom-Bluff-Orchards/248100739307\">Blossom Bluff Orchards\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/french-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/french-toast.jpg\" alt=\"Plow French Toast\" title=\"Plow French Toast\" width=\"500\" height=\"313\" class=\"alignnone size-full wp-image-30631\">\u003c/a>\u003c/p>\n\u003cp>The menu shifts daily, but a recent meal included breakfast and lunch offerings like a soft scramble with lambs quarter greens, mushrooms, and goat cheese; housemade yogurt and granola with fruit and Potrero Hill honey; cucumber-buttermilk gazpacho; green bean and Sungold tomato salad with purslane and fresh mozzarella; and a BLT stacked with Nueske bacon and glowing, gorgeous heirloom tomato slices. Farms, orchards, ranchers, bakers, and producers are thanked in four lines of small type at the bottom of the menu, name-checking all the purveyors we know from markets around the Bay Area: Mariquita Farms, Dirty Girl Produce, County Line Harvest, Hamada Farms, Frog Hollow, Straus Family Creamery, Marin Sun Farms, Acme Bread, and more. Happy summer!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/plow-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/plow-sign.jpg\" alt=\"Plow sign\" title=\"Plow sign\" width=\"300\" height=\"220\" class=\"alignnone size-full wp-image-30636\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Forget about the food trucks for a minute; let's go hang out with some farmers! Check out this list of great farm tours, hands-on events, and more happening at farms, ranches, and orchards around the Bay Area and beyond. But what if you want to stay closer to home, enjoying the flavor of local farms without getting mud on your shoes? Then head over to Potrero Hill's sweet, sunny Plow.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep.jpg\" alt=\"sheep\" title=\"sheep\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30633\">\u003c/a>\u003c/p>\n\u003cp>It's summertime, and we might just be the one place in the country actually enjoying itself, rather than wilting under an onslaught of brain-melting heat and humidity. So get out of the house! Some of our favorite bloggers have already told you \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/19/food-bloggers-share-inside-tips-for-summer-bay-area-food/\">where to eat outside\u003c/a> this summer. Still, maybe you'd like to find yourself some green, rather than spending it. Forget the food trucks for a minute; let's go hang out with the farmers! \u003c/p>\n\u003cp>Getting on the electronic mailing list for \u003ca href=\"http://www.marinorganic.org\">Marin Organic\u003c/a>, promoters and advocates for sustainable agriculture in Marin, is a great way to keep on top of tours, talks, and special events happening just across the bridge. Coming up next month are a dairy tour of \u003ca href=\"http://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, an orchard walk through the olive groves of \u003ca href=\"http://www.mcevoyranch.com\">McEvoy Ranch\u003c/a>, and a discussion with bakers Chad Robertson (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/27/book-review-tartine-bread/\">Tartine Bread\u003c/a>), Celine Underwood (Brickmaiden Bakery), and David Muller (\u003ca href=\"http://www.outerlandssf.com\">Outerlands\u003c/a>) about their adventures in sourdough. You can also go to \u003ca href=\"http://www.farmtrails.org\">Sonoma Farm Trails\u003c/a> to downloads maps and farm guides and plan your own tour of that area's rich agricultural offerings. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>, the Center for Urban Education about Sustainable Agriculture, is best known for running the San Francisco Ferry Plaza Farmers' Market, but they also organize periodic tours of local farms and producers. On August 10, you can join CUESA for an \u003ca href=\"http://www.cuesa.org/events/2011/organic-greens-blue-cheese-farm-tour\">Organic Greens & Blue Cheese Tour\u003c/a> featuring \u003ca href=\"http://countylineharvest.com\">County Line Harvest\u003c/a>, growers of excellent lettuces, strawberries, and more, and the family-run \u003ca href=\"http://pointreyescheese.com\">Point Reyes Farmstead Cheese Company\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a> is planning a series of pricey fundraisers for the Edible Schoolyard in conjunction with its 40th birthday next month, but there is one free, family-friendly \u003ca href=\"http://www.chezpanissefoundation.org/40th\">OPENeducation event\u003c/a> happening on August 27 at the Berkeley Art Museum. (Tickets are free but must be reserved in advance.) The day is planned as a series of \"interactive cooking installations\" between museum-goers and a posse of farmers, educators, and artists, using corn, beans, and squash planted in the outdoor spaces of the museum. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And speaking of family fun, devoted Bay Area Bites readers may know \u003ca href=\"http://www.devilsgulchranch.com\">Devil's Gulch Ranch\u003c/a> as one of our favorite sources for locally produced \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/06/bunny-on-the-table/\">rabbit\u003c/a>, but they're more than just bunnies. They also host a \u003ca href=\"http://dges.org/summer2011.htm\">ranch camp\u003c/a> for kids, with three more weeklong sessions remaining. \u003c/p>\n\u003cp>Apples in August? For anyone born and bred on the East Coast, where apples mean autumn, the idea of this can seem a little bizarre. However, our California-grown heirloom apple, the Gravenstein, is a early ripener, ready for pie by mid-August. Celebrate its yellow-and-red striped delights at Sebastopol's down-home \u003ca href=\"http://www.gravensteinapplefair.com\">Gravenstein Apple Fair\u003c/a> on August 13 and 14. You can even go up against this one-time grand champion in the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/16/sebastopol-apple-fair/\">Apple Pie Contest\u003c/a>. \u003c/p>\n\u003cp>Most small producers have their hands full just getting their day-to-day chores done, especially when there are animals in the mix--which means your favorite cheesemaker or farmer is rarely available for drop-in visits. On August 7, \u003ca href=\"http://bayareagreentours.org/brentwood.html\">Bay Area Green Tours\u003c/a> is planning a daylong \"Tomatoes, Peaches, Corn, and More\" tour of Brentwood, with stops at \u003ca href=\"http://www.froghollow.com\">Frog Hollow Farm\u003c/a>, \u003ca href=\"http://www.facebook.com/pages/Dwelley-Farms/151714851566013\">Dwelley Farm\u003c/a>, and \u003ca href=\"http://www.smithfamilyfarm.com\">Smith Family Farm\u003c/a>. (Don't forget your sunscreen and sun hat, as Brentwood \u003cem>bakes \u003c/em> in the summertime. Good for the peaches and tomatoes, a little shocking to fog-dwelling San Franciscans.) On August 18, take a \u003ca href=\"http://www.artisancheesefestival.com/tours/tour_schedule.html\">One Valley, Three Milks\u003c/a> tour and get a behind-the-scenes peek of \u003ca href=\"http://www.bellwetherfarms.com\">Bellwether Farms\u003c/a> (sheep), Two Rock Valley Cheese (goat), and \u003ca href=\"http://www.valleyfordcheeseco.com\">Valley Ford Cheese Company\u003c/a> (cow).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep-kid.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sheep-kid.jpg\" alt=\"sheep and lamb\" title=\"sheep and lamb\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30634\">\u003c/a>\u003c/p>\n\u003cp> You can also sign up (for free) as a member of \u003ca href=\"http://www.weirauchfarm.com\">Weirauch Farm\u003c/a>, a small sheep dairy and creamery, and save the date for their next members-only tour on Aug. 13. The setting, in the rolling hills of Petaluma, is beautiful, and the sheep (pictured above) are as friendly and inquisitive as puppies. While owners Joel and Carleen Weirauch finish up their sheep-milking parlor (they're hoping to have it completed in time for next spring's milking season), they're making some delectable cows' milk cheeses, available after the tour for tasting and purchase. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cheese.jpg\" alt=\"cheese\" title=\"cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30635\">\u003c/a>\u003c/p>\n\u003cp>But what if you want to stay closer to home, enjoying the flavor of local farms without getting mud on your shoes? Then head over to Potrero Hill's sweet, sunny \u003ca href=\"http://www.eatatplow.com\">Plow\u003c/a>. Look for the metal pig hanging outside, or the many happy diners inside, all grooving on lemon-ricotta pancakes or (my favorite) dreamy French toast gobbed with mascarpone and topped with thick wedges of brown sugar-and-butter roasted Summer Zee peaches from \u003ca href=\"http://www.facebook.com/pages/Blossom-Bluff-Orchards/248100739307\">Blossom Bluff Orchards\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/french-toast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/french-toast.jpg\" alt=\"Plow French Toast\" title=\"Plow French Toast\" width=\"500\" height=\"313\" class=\"alignnone size-full wp-image-30631\">\u003c/a>\u003c/p>\n\u003cp>The menu shifts daily, but a recent meal included breakfast and lunch offerings like a soft scramble with lambs quarter greens, mushrooms, and goat cheese; housemade yogurt and granola with fruit and Potrero Hill honey; cucumber-buttermilk gazpacho; green bean and Sungold tomato salad with purslane and fresh mozzarella; and a BLT stacked with Nueske bacon and glowing, gorgeous heirloom tomato slices. Farms, orchards, ranchers, bakers, and producers are thanked in four lines of small type at the bottom of the menu, name-checking all the purveyors we know from markets around the Bay Area: Mariquita Farms, Dirty Girl Produce, County Line Harvest, Hamada Farms, Frog Hollow, Straus Family Creamery, Marin Sun Farms, Acme Bread, and more. Happy summer!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/plow-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/plow-sign.jpg\" alt=\"Plow sign\" title=\"Plow sign\" width=\"300\" height=\"220\" class=\"alignnone size-full wp-image-30636\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/pie-on-stick-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/pie-on-stick-500.jpg\" alt=\"Pie-on-a-Stick\" title=\"Pie-on-a-Stick\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30160\">\u003c/a>\u003cbr>\n\u003cem>Very Prairie Pie-on-a-Stick\u003c/em>\u003c/p>\n\u003cp>When bone-chilling, spit-freezing winter starts on Halloween and continues til Easter, as it often does in the northern reaches of the Upper Midwest, who could blame Minnesotans for going a little crazy when summer comes? Hibernating like bears (if bears had hockey, beer, and NPR) for six months of the year, Minnesotans follow their Scandinavian forebearers and swim, run, dance, bike, party, picnic, dine, and promenade like mad during their precious summer months, soaking up day after sunny, scorching day and basking through bath-warm twilights that linger long past dinnertime. \u003c/p>\n\u003cp>According to my 11-year-old niece, who has lived in a suburb of Minneapolis since 2006, \"everyone\" has a cabin on a lake, or at least a townhouse or condo-share with lake-splashing, dock-sunning privileges. Still, it seems like plenty of people have stuck around during this Fourth of July week in the Twin Cities, where I've been having a long-overdue family visit with my sister Amy and my nephew and nieces. I pick up a copy of \u003ca href=\"http://www.minnesotamonthly.com\">Minnesota Monthly\u003c/a> magazine at the\u003ca href=\"http://www.lindenhills.coop\"> Linden Hills Co-Op\u003c/a>, a kind of miniaturized \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/06/berkeley-bowl-west/\">Berkeley Bowl\u003c/a> of the prairie, where we go to pump our own Minnesota maple syrup out of a tall stainless-steel vat and pick up a few glass bottles of \u003ca href=\"http://www.cedarsummit.com\">Cedar Summit's\u003c/a> organic, pastured milk. Not surprisingly, the magazine's cover story is a round-up of the best in local foods, 146 of them, in fact, from Kalona sour cream and Birch Berry Wild Rice to Surly's Darkness Stout, along with dozens of other pickles, relishes, jams, butters, chocolates, yogurt, breads, syrups, meats, and beers chosen by longtime Minneapolis writer Dara Moskowitz Grumdahl. Elsewhere in the magazine, local NPR personality and \u003ca href=\"http://splendidtable.publicradio.org/\">Splendid Table\u003c/a> host Lynne Rossetto Kasper writes with pride that in her opinion, only California can compete with Minnesota when it comes to making and supporting high-quality, locally-sourced and -inspired food and drink. \u003c/p>\n\u003cp>My nephew, age 13, is a big fan of the octopus and frogs' legs at the tiny, quirky, molecular-gastronomy-influenced \u003ca href=\"http://www.facebook.com/travailkitchen\">Travail Kitchen and Amusements\u003c/a>, run by the kind of mustachioed, nose-ringed cool kids you'd see behind the bar at Alembic or in the kitchen at Nopa. Alas, it must be that all the cool kids have cabins, too, because Travail has shut down for the entire month of July, presumably for some lakeside R&R. (The fact that the un-air-conditioned restaurant is mostly a counter facing an open kitchen may have also encouraged a summertime shutdown.) \u003c/p>\n\u003cp>So my sister and I head to the more traditional \u003ca href=\"http://www.meritage-stpaul.com\">Meritage\u003c/a> (rhymes with heritage) in St. Paul, a spacious French brasserie with a white-tiled oyster bar (still a bit of a novelty in a city ringed with lakes but far, far away from any salt water) on one side and a crepe cart out front. We take a table on the sidewalk, the better to listen to the live music drifting over from a nearby plaza, where couples in everything from cowboy boots to flip-flops are dipping and two-stepping to Kevin Anthony and the Twin City Playboys, part of the \u003ca href=\"http://www.ordway.org/summerdance\">Ordway Summer Dance\u003c/a> series. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our server, with a lavishly waxed and twirled mustache straight off the \u003ca href=\"http://www.flickr.com/photos/southerncalifornian/20149040/lightbox/\">sign at Tommy's Joynt\u003c/a>, hands us a stack of menus: cocktail and beer list, wine list, bar menu, dinner menu. At the top of the dinner menu are a handful of two-bite, $3 starters, including a demitasse of excellent chilled gazpacho, crunchy with minutely diced raw onion and peppers; a wee fresh-tuna taco; and a pyramid of \"compressed watermelon,\" vividly pink, which turns out to have been cryovaced to reduce its volume by two-thirds, condensing its cool, sweet wateriness into the essence of what Henry James called the two most beautiful words in the English language, \u003cem>summer afternoon. \u003c/em>\u003c/p>\n\u003cp>We follow our gazpacho with a martini glass of cool, jellied lobster consomme studded with a few chunks of lobster, veiled with a creamy layer of corn puree, and topped with a boutonniere of tiny basil leaves. Corn, lobster, basil: if I weren't already sitting outside, sipping white wine in a shoulder-baring sundress, one taste of these flavors would leave me no doubt that summer's in full swing. Peach and arugula salad sounds pleasant but predictable--what California-cuisine menu doesn't have a stone-fruit salad on offer right now?--but the execution is a delicious surprise. The peach slices, thin as coins and round as the moon, have been cooked sous-vide with vanilla and Muscat to a melting tenderness that would be heaven in a peach Melba with vanilla ice cream and a drizzle of raspberry coulis. But they're pretty fantastic just like this, under a tangle of snappy arugula scattered with toasted pistachios and shards of Parmesan. \u003c/p>\n\u003cp>Wild sea bass, with a texture caught between ceviche and crudo, is scattered with \"essence of celery,\" diced and juiced, adding a green, woodsy note to the supple fish. The $3 bites return on the dessert menu, and so we sample a macaron of the day, lavender-hued and stuffed with chewy-sweet fig, and a satiny espresso pot de creme topped with \u003ca href=\"http://twitter.com/#!/valrhonausa\">Valrhona\u003c/a> chocolate-crunch beads and a dab of whipped cream. \u003c/p>\n\u003cp>The next morning, even with thunderclouds threatening overhead, I can't resist a trip to the \u003ca href=\"http://www.millcityfarmersmarket.org\">Mill City Farmers Market\u003c/a>, one of the Twin Cities' largest and most popular open-air markets. As befitting its name, and Minnesota's history as a grain-producing and grain-milling center, there are several producers selling their own locally grown wheat, corn, rye, and oats. I buy a bag of organic, coarse-grained corn grits from \u003ca href=\"http://www.sunriseflourmill.com\">Sunrise Flour Mill\u003c/a>, then another bag of \u003ca href=\"http://www.prairiehollow.com\">Prairie Hollow Farm's\u003c/a> high-protein whole-wheat bread flour, milled from kulm, a rare heritage strain of wheat. Prairie Hollow's Pam Benike tells me that she farms organically on land that has been cultivated by her family for generations. She raises a little of everything: wheat, dairy cattle, vegetables, fruits, even what you might call gourmet weeds, very popular with her restaurant clients. For $2, I get a big bag of offbeat greens, including nettles, purslane, chickweed, plantain, and lambs' quarters. Nearby, \u003ca href=\"http://twitter.com/#!/veryprairie\">Very Prairie\u003c/a> is selling \"prairievore\" granola, excellent rhubarb ketchup, and a very \u003ca href=\"http://youtu.be/l-5Lr2IhB_o\">state-fair-ready treat\u003c/a>, pie on a stick. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/kohlrabi-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/kohlrabi-500.jpg\" alt=\"organic kohlrabi\" title=\"organic kohlrabi\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30162\">\u003c/a>\u003c/p>\n\u003cp>When you can't start planting until late April, July is still spring, and so despite the 90-degree heat, the produce on offer is mostly still green: lettuce, kale, chard, peas, lots of kohlrabi and tons of garlic scapes, plus new potatoes, beets, and carrots.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/scapes-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/scapes-500.jpg\" alt=\"Garlic Scapes\" title=\"Garlic Scapes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30161\">\u003c/a>\u003c/p>\n\u003cp>Garlic scapes, I'm told by one of the workers at Swede Lake Farms, are the curly shoots and buds of hardneck garlic, which grow best in cold climates, leaving California more prone to the mild-climate softneck types. No plums or peaches yet, but there's plenty of rhubarb for pie, plus raspberries, strawberries, and black caps, similar to black raspberries but seedier and less sweet. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/foxy-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/foxy-500.jpg\" alt=\"Foxy Falafel\" title=\"Foxy Falafel\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30157\">\u003c/a>\u003cbr>\nThe prepared foods are eclectic: pedal-powered fruit smoothies, made by Erica of \u003ca href=\"http://www.foxyfalafel.com\">Foxy Falafel\u003c/a> in a bike-powered blender; herring sandwiches and bacon-beer bratwursts from the \u003ca href=\"http://twitter.com/#!/chefshack1\">Chef Shack\u003c/a> truck; Himalayan momo dumplings across from puffy Swedish ebelskiver pancakes. Hmong families set up shop next to Mennonites and tattooed young farmers. Little kids lick ice cream cones from Sonny's (don't miss the black-currant sorbet) and dance to the perky tunes of \u003ca href=\"https://www.facebook.com/pages/Potluck-and-the-Hot-Dishes/100106373384405\">Potluck and the Hot Dishes\u003c/a>. It's all so very Minneapolis.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sign-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sign-500.jpg\" alt=\"Chef Shack truck\" title=\"Chef Shack truck\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30158\">\u003c/a>\u003cbr>\n\u003cem>Chef Shack truck signage\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.meritage-stpaul.com\">Meritage\u003c/a>\u003cbr>\nAddress: 410 St Peter St, St Paul, MN 55102\u003cbr>\nPhone: (651) 222-5670\u003cbr>\nFacebook:\u003ca href=\"http://www.facebook.com/pages/Meritage-St-Paul-Restaurant/147718774527\"> Meritage St Paul\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"@meritage_stpaul\">@meritage_stpaul\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.millcityfarmersmarket.org\">Mill City Farmers Market\u003c/a>\u003cbr>\nAddress: 704 S 2nd St, Minneapolis, MN 55415\u003cbr>\nPhone (612) 341-7580\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/Mill-City-Farmers-Market/201395383998\">Mill City Farmers Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/mcfarmersmkt\">@mcfarmersmkt\u003c/a>\u003c/p>\n\n",
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"excerpt": "What's on the menu in the Twin Cities? There's more to Minnesota than just food on a stick. Stephanie Rosenbaum cruises the farmers' market in Minneapolis and dines out in St. Paul. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/pie-on-stick-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/pie-on-stick-500.jpg\" alt=\"Pie-on-a-Stick\" title=\"Pie-on-a-Stick\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30160\">\u003c/a>\u003cbr>\n\u003cem>Very Prairie Pie-on-a-Stick\u003c/em>\u003c/p>\n\u003cp>When bone-chilling, spit-freezing winter starts on Halloween and continues til Easter, as it often does in the northern reaches of the Upper Midwest, who could blame Minnesotans for going a little crazy when summer comes? Hibernating like bears (if bears had hockey, beer, and NPR) for six months of the year, Minnesotans follow their Scandinavian forebearers and swim, run, dance, bike, party, picnic, dine, and promenade like mad during their precious summer months, soaking up day after sunny, scorching day and basking through bath-warm twilights that linger long past dinnertime. \u003c/p>\n\u003cp>According to my 11-year-old niece, who has lived in a suburb of Minneapolis since 2006, \"everyone\" has a cabin on a lake, or at least a townhouse or condo-share with lake-splashing, dock-sunning privileges. Still, it seems like plenty of people have stuck around during this Fourth of July week in the Twin Cities, where I've been having a long-overdue family visit with my sister Amy and my nephew and nieces. I pick up a copy of \u003ca href=\"http://www.minnesotamonthly.com\">Minnesota Monthly\u003c/a> magazine at the\u003ca href=\"http://www.lindenhills.coop\"> Linden Hills Co-Op\u003c/a>, a kind of miniaturized \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/06/berkeley-bowl-west/\">Berkeley Bowl\u003c/a> of the prairie, where we go to pump our own Minnesota maple syrup out of a tall stainless-steel vat and pick up a few glass bottles of \u003ca href=\"http://www.cedarsummit.com\">Cedar Summit's\u003c/a> organic, pastured milk. Not surprisingly, the magazine's cover story is a round-up of the best in local foods, 146 of them, in fact, from Kalona sour cream and Birch Berry Wild Rice to Surly's Darkness Stout, along with dozens of other pickles, relishes, jams, butters, chocolates, yogurt, breads, syrups, meats, and beers chosen by longtime Minneapolis writer Dara Moskowitz Grumdahl. Elsewhere in the magazine, local NPR personality and \u003ca href=\"http://splendidtable.publicradio.org/\">Splendid Table\u003c/a> host Lynne Rossetto Kasper writes with pride that in her opinion, only California can compete with Minnesota when it comes to making and supporting high-quality, locally-sourced and -inspired food and drink. \u003c/p>\n\u003cp>My nephew, age 13, is a big fan of the octopus and frogs' legs at the tiny, quirky, molecular-gastronomy-influenced \u003ca href=\"http://www.facebook.com/travailkitchen\">Travail Kitchen and Amusements\u003c/a>, run by the kind of mustachioed, nose-ringed cool kids you'd see behind the bar at Alembic or in the kitchen at Nopa. Alas, it must be that all the cool kids have cabins, too, because Travail has shut down for the entire month of July, presumably for some lakeside R&R. (The fact that the un-air-conditioned restaurant is mostly a counter facing an open kitchen may have also encouraged a summertime shutdown.) \u003c/p>\n\u003cp>So my sister and I head to the more traditional \u003ca href=\"http://www.meritage-stpaul.com\">Meritage\u003c/a> (rhymes with heritage) in St. Paul, a spacious French brasserie with a white-tiled oyster bar (still a bit of a novelty in a city ringed with lakes but far, far away from any salt water) on one side and a crepe cart out front. We take a table on the sidewalk, the better to listen to the live music drifting over from a nearby plaza, where couples in everything from cowboy boots to flip-flops are dipping and two-stepping to Kevin Anthony and the Twin City Playboys, part of the \u003ca href=\"http://www.ordway.org/summerdance\">Ordway Summer Dance\u003c/a> series. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our server, with a lavishly waxed and twirled mustache straight off the \u003ca href=\"http://www.flickr.com/photos/southerncalifornian/20149040/lightbox/\">sign at Tommy's Joynt\u003c/a>, hands us a stack of menus: cocktail and beer list, wine list, bar menu, dinner menu. At the top of the dinner menu are a handful of two-bite, $3 starters, including a demitasse of excellent chilled gazpacho, crunchy with minutely diced raw onion and peppers; a wee fresh-tuna taco; and a pyramid of \"compressed watermelon,\" vividly pink, which turns out to have been cryovaced to reduce its volume by two-thirds, condensing its cool, sweet wateriness into the essence of what Henry James called the two most beautiful words in the English language, \u003cem>summer afternoon. \u003c/em>\u003c/p>\n\u003cp>We follow our gazpacho with a martini glass of cool, jellied lobster consomme studded with a few chunks of lobster, veiled with a creamy layer of corn puree, and topped with a boutonniere of tiny basil leaves. Corn, lobster, basil: if I weren't already sitting outside, sipping white wine in a shoulder-baring sundress, one taste of these flavors would leave me no doubt that summer's in full swing. Peach and arugula salad sounds pleasant but predictable--what California-cuisine menu doesn't have a stone-fruit salad on offer right now?--but the execution is a delicious surprise. The peach slices, thin as coins and round as the moon, have been cooked sous-vide with vanilla and Muscat to a melting tenderness that would be heaven in a peach Melba with vanilla ice cream and a drizzle of raspberry coulis. But they're pretty fantastic just like this, under a tangle of snappy arugula scattered with toasted pistachios and shards of Parmesan. \u003c/p>\n\u003cp>Wild sea bass, with a texture caught between ceviche and crudo, is scattered with \"essence of celery,\" diced and juiced, adding a green, woodsy note to the supple fish. The $3 bites return on the dessert menu, and so we sample a macaron of the day, lavender-hued and stuffed with chewy-sweet fig, and a satiny espresso pot de creme topped with \u003ca href=\"http://twitter.com/#!/valrhonausa\">Valrhona\u003c/a> chocolate-crunch beads and a dab of whipped cream. \u003c/p>\n\u003cp>The next morning, even with thunderclouds threatening overhead, I can't resist a trip to the \u003ca href=\"http://www.millcityfarmersmarket.org\">Mill City Farmers Market\u003c/a>, one of the Twin Cities' largest and most popular open-air markets. As befitting its name, and Minnesota's history as a grain-producing and grain-milling center, there are several producers selling their own locally grown wheat, corn, rye, and oats. I buy a bag of organic, coarse-grained corn grits from \u003ca href=\"http://www.sunriseflourmill.com\">Sunrise Flour Mill\u003c/a>, then another bag of \u003ca href=\"http://www.prairiehollow.com\">Prairie Hollow Farm's\u003c/a> high-protein whole-wheat bread flour, milled from kulm, a rare heritage strain of wheat. Prairie Hollow's Pam Benike tells me that she farms organically on land that has been cultivated by her family for generations. She raises a little of everything: wheat, dairy cattle, vegetables, fruits, even what you might call gourmet weeds, very popular with her restaurant clients. For $2, I get a big bag of offbeat greens, including nettles, purslane, chickweed, plantain, and lambs' quarters. Nearby, \u003ca href=\"http://twitter.com/#!/veryprairie\">Very Prairie\u003c/a> is selling \"prairievore\" granola, excellent rhubarb ketchup, and a very \u003ca href=\"http://youtu.be/l-5Lr2IhB_o\">state-fair-ready treat\u003c/a>, pie on a stick. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/kohlrabi-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/kohlrabi-500.jpg\" alt=\"organic kohlrabi\" title=\"organic kohlrabi\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30162\">\u003c/a>\u003c/p>\n\u003cp>When you can't start planting until late April, July is still spring, and so despite the 90-degree heat, the produce on offer is mostly still green: lettuce, kale, chard, peas, lots of kohlrabi and tons of garlic scapes, plus new potatoes, beets, and carrots.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/scapes-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/scapes-500.jpg\" alt=\"Garlic Scapes\" title=\"Garlic Scapes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30161\">\u003c/a>\u003c/p>\n\u003cp>Garlic scapes, I'm told by one of the workers at Swede Lake Farms, are the curly shoots and buds of hardneck garlic, which grow best in cold climates, leaving California more prone to the mild-climate softneck types. No plums or peaches yet, but there's plenty of rhubarb for pie, plus raspberries, strawberries, and black caps, similar to black raspberries but seedier and less sweet. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/foxy-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/foxy-500.jpg\" alt=\"Foxy Falafel\" title=\"Foxy Falafel\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30157\">\u003c/a>\u003cbr>\nThe prepared foods are eclectic: pedal-powered fruit smoothies, made by Erica of \u003ca href=\"http://www.foxyfalafel.com\">Foxy Falafel\u003c/a> in a bike-powered blender; herring sandwiches and bacon-beer bratwursts from the \u003ca href=\"http://twitter.com/#!/chefshack1\">Chef Shack\u003c/a> truck; Himalayan momo dumplings across from puffy Swedish ebelskiver pancakes. Hmong families set up shop next to Mennonites and tattooed young farmers. Little kids lick ice cream cones from Sonny's (don't miss the black-currant sorbet) and dance to the perky tunes of \u003ca href=\"https://www.facebook.com/pages/Potluck-and-the-Hot-Dishes/100106373384405\">Potluck and the Hot Dishes\u003c/a>. It's all so very Minneapolis.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sign-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sign-500.jpg\" alt=\"Chef Shack truck\" title=\"Chef Shack truck\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30158\">\u003c/a>\u003cbr>\n\u003cem>Chef Shack truck signage\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.meritage-stpaul.com\">Meritage\u003c/a>\u003cbr>\nAddress: 410 St Peter St, St Paul, MN 55102\u003cbr>\nPhone: (651) 222-5670\u003cbr>\nFacebook:\u003ca href=\"http://www.facebook.com/pages/Meritage-St-Paul-Restaurant/147718774527\"> Meritage St Paul\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"@meritage_stpaul\">@meritage_stpaul\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.millcityfarmersmarket.org\">Mill City Farmers Market\u003c/a>\u003cbr>\nAddress: 704 S 2nd St, Minneapolis, MN 55415\u003cbr>\nPhone (612) 341-7580\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/Mill-City-Farmers-Market/201395383998\">Mill City Farmers Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/mcfarmersmkt\">@mcfarmersmkt\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eating in Atlanta + Quality Time With a Top Chef Master",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Sweet-Auburn-BBQ-Plate500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Sweet-Auburn-BBQ-Plate500.jpg\" alt=\"Pulled Pork BBQ plate from Sweet Auburn BBQ truck\" title=\"Pulled Pork BBQ plate from Sweet Auburn BBQ truck\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29876\">\u003c/a>\u003cbr>\n\u003cem>Pulled Pork BBQ plate from Sweet Auburn BBQ truck\u003c/em>\u003c/p>\n\u003cp>I'd never been to Atlanta, but I've always heard great things: the Southern hospitality, the quaint neighborhoods, and the fabulous food. After experiencing it for myself, I'm happy to say that all three points hold very true.\u003c/p>\n\u003cp>After traveling there for the \u003ca href=\"http://www.blogher.com/blogher-food-11\">BlogHer Food Conference\u003c/a> in May, I got the opportunity during my brief downtime to hunt down a few raved about eateries. I got my barbecue fix from the \u003ca href=\"https://www.facebook.com/SweetAuburnBBQ\">Sweet Auburn BBQ food truck\u003c/a>. After tasting their Asian Pear Coleslaw and Pulled Pork, I realized that, unfortunately, nothing in the Bay Area could possibly compare.\u003c/p>\n\u003cp>I visited a restaurant called, \u003ca href=\"http://www.wisteria-atlanta.com/\">Wisteria\u003c/a>, in the picturesque Inman Park area of town. They served classic yet modernized Southern dishes like Fried Catfish with Succotash, Crab Cakes, and some of the best Macaroni and Cheese I've ever had (with braised greens!).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Sublime-Close-Up500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Sublime-Close-Up500.jpg\" alt=\"Various doughnuts from Sublime Doughnuts in Atlanta\" title=\"Various doughnuts from Sublime Doughnuts in Atlanta\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29879\">\u003c/a>\u003cbr>\n\u003cem>Various doughnuts from \"Sublime Doughnuts\" in Atlanta\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I also had my morning sugar rush thanks to the folks at \u003ca href=\"http://www.sublimedoughnuts.com/\">Sublime Doughnuts\u003c/a>. Their sugary varieties included red velvet, chocolate coconut, white chocolate peach, s'mores and mocha cream. Dunkin' Donuts had nothin' on these guys.\u003c/p>\n\u003cp>But my favorite eatery had to be \u003ca href=\"http://www.empirestatesouth.com/\">Empire State South\u003c/a>. With its bocce ball court outside, casual settings and service, and playful yet sophisticated take on Southern classics, it was the best meal I’d had in Atlanta.\u003c/p>\n\u003cp>They start your meal with some good old housemade yeast rolls and grilled sourdough (perhaps a nod to Top Chef Master and Owner, \u003ca href=\"http://www.hughacheson.com/\">Hugh Acheson\u003c/a>'s time as a sous chef at \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a> in the late 90s?). The yeast rolls were so sweet, soft, and classically Southern. They were so good it took everything in me not to ask for more. I knew we had a lot of good eats to come so I was pacing myself.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Soft-Poached-Farm-Egg300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Soft-Poached-Farm-Egg300.jpg\" alt=\"Soft Poached Egg from Empire State South. Photo courtesy of Beth Lee of OMGYummy.net\" title=\"Soft Poached Egg from Empire State South. Photo courtesy of Beth Lee of OMGYummy.net\" width=\"300\" height=\"402\" class=\"size-full wp-image-29875\">\u003c/a>\u003cbr>\n\u003cem>Soft Poached Egg from \"Empire State South\" (Photo courtesy of Beth Lee of \u003ca href=\"http://omgyummy.wordpress.com/\">OMGYummy.net\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>We ordered a variety of appetizers and entrees for the table, including the Soft Poached Egg with wild nettles and grits; Crisp Pork Belly with kimchi grits; Wild Ramps with corned beef tongue and field peas served in a mini cast iron skillet; and the Ramp Orecchiette with carrots, peas and some beautiful \u003ca href=\"http://theyearinfood.com/2011/05/fiddlehead-ferns-penny-de-los-santos.html\">fiddlehead ferns\u003c/a>. \u003c/p>\n\u003cp>Everything we had was exceptional. The whole \"farm to table\" movement is really gaining steam there, and the freshness and imaginative use of all that wonderful produce was proof of that. The eggs and grits were rich and creamy, and the pasta was fresh, light and bright. All the combinations on each plate were inventive, classically southern (plenty of butter and bold flavors), but sophisticated. There was even a touch of Asian fusion in some of the dishes (the pork belly definitely had some soy sauce flavors going on). \u003c/p>\n\u003cp>But boy were we glad we ordered an extra helping of those amazing Kimchi Rice Grits. It was simply one of the most memorable dishes I've ever tasted...anywhere. The texture was like a thicker rice porridge or congee, but with more flavor and less soupy. And the kimchi gave the dish so much punch and flavor but never overpowered. I wish someone would replicate it in the Bay Area!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Peanuts-and-Coke-Soft-Serve500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Peanuts-and-Coke-Soft-Serve500.jpg\" alt=\"Cake from Empire State South. Photo courtesy of Beth Lee of OMGYummy.net\" title=\"Peanuts and Coke Soft Serve w/Funnel Cake from Empire State South. Photo courtesy of Beth Lee of OMGYummy.net\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-29877\">\u003c/a>\u003cbr>\n\u003cem>Peanuts and Coke Soft Serve w/Funnel Cake from \"Empire State South\" (Photo courtesy of Beth Lee of \u003ca href=\"http://omgyummy.wordpress.com/\">OMGYummy.net\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>Before we ordered our Peanuts and Coke Soft Serve with Funnel Cake for dessert, Owner and Top Chef Master contestant, Chef Hugh Acheson came over to pay our table a visit and even sat down for a nice long chat with us. After he realized I was from the Bay Area, he talked about his time working for the now shuttered \u003ca href=\"http://blogs.kqed.org/checkplease/2006/12/14/check-please-bay-area-season-2-episode-11-211/\">Mecca\u003c/a> restaurant, and as opening sous-chef for Gary Danko back in the 90s. \"I learned a lot while I was there, but he was a tyrant. He'd be the first to admit it, though,\" he said of Danko.\u003c/p>\n\u003cp>I also got to experience Chef Acheson's wickedly dry sense of humor, which unfortunately didn’t get enough airtime on Top Chef Master. He'll be the first to mention what he calls his \"monobrow,\" which he's been getting known for since the show started. \"Somebody on Twitter told me I should shave my monobrow. They don't even know me! Maybe they should focus on my food.\" But he'll be the first to laugh at himself, even mentioning what he calls \"The Monobrow Preservation Society\" frequently on his \u003ca href=\"http://twitter.com/#!/HughAcheson\">Twitter account\u003c/a>. \u003c/p>\n\u003cp>My experience meeting Chef Acheson was indicative of my time in Atlanta. People there are ready to sit down and chat, have a good time, and take pride in all their city has to offer. I love San Francisco and it's always been home, but I miss my taste of Southern hospitality.\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/SweetAuburnBBQ\">\u003cbr>\nSweet Auburn BBQ truck\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SweetAuburnBBQ\">Sweet Auburn BBQ\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/SweetAuburnBBQ\">@SweetAuburnBBQ\u003c/a>\u003cbr>\nVarious hours & locations\u003c/p>\n\u003cp>\u003ca href=\"http://www.sublimedoughnuts.com/\">Sublime Doughnuts\u003c/a>\u003cbr>\nAddress: 535 Tenth Street Northwest, Atlanta, GA 30318\u003cbr>\nPhone: (404) 897-1801\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/pages/Sublime-Doughnuts/132003165360\">Sublime Doughnuts\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/SublimeDoughnut\">@SublimeDoughnut\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wisteria-atlanta.com/\">Wisteria\u003c/a>\u003cbr>\nAddress: 471 North Highland Ave., Atlanta, GA. 30307\u003cbr>\nPhone: (404) 525-3363\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Wisteria-Restaurant/355107177659\">Wisteria Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/wisteriaatlanta\">@wisteriaatlanta\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.empirestatesouth.com/\">Empire State South\u003c/a>\u003cbr>\nAddress: 999 Peachtree Street, Atlanta, GA 30309\u003cbr>\nPhone: (404) 541-1105\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/EmpireStateSouth\">Empire State South\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/ESSouth\">@ESSouth\u003c/a>\u003c/p>\n\n",
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"excerpt": "Elaine Wu travels to Atlanta and gets a taste of some good Southern food, fine hospitality, and even has a chat with a Top Chef Master.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Sweet-Auburn-BBQ-Plate500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Sweet-Auburn-BBQ-Plate500.jpg\" alt=\"Pulled Pork BBQ plate from Sweet Auburn BBQ truck\" title=\"Pulled Pork BBQ plate from Sweet Auburn BBQ truck\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29876\">\u003c/a>\u003cbr>\n\u003cem>Pulled Pork BBQ plate from Sweet Auburn BBQ truck\u003c/em>\u003c/p>\n\u003cp>I'd never been to Atlanta, but I've always heard great things: the Southern hospitality, the quaint neighborhoods, and the fabulous food. After experiencing it for myself, I'm happy to say that all three points hold very true.\u003c/p>\n\u003cp>After traveling there for the \u003ca href=\"http://www.blogher.com/blogher-food-11\">BlogHer Food Conference\u003c/a> in May, I got the opportunity during my brief downtime to hunt down a few raved about eateries. I got my barbecue fix from the \u003ca href=\"https://www.facebook.com/SweetAuburnBBQ\">Sweet Auburn BBQ food truck\u003c/a>. After tasting their Asian Pear Coleslaw and Pulled Pork, I realized that, unfortunately, nothing in the Bay Area could possibly compare.\u003c/p>\n\u003cp>I visited a restaurant called, \u003ca href=\"http://www.wisteria-atlanta.com/\">Wisteria\u003c/a>, in the picturesque Inman Park area of town. They served classic yet modernized Southern dishes like Fried Catfish with Succotash, Crab Cakes, and some of the best Macaroni and Cheese I've ever had (with braised greens!).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Sublime-Close-Up500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Sublime-Close-Up500.jpg\" alt=\"Various doughnuts from Sublime Doughnuts in Atlanta\" title=\"Various doughnuts from Sublime Doughnuts in Atlanta\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-29879\">\u003c/a>\u003cbr>\n\u003cem>Various doughnuts from \"Sublime Doughnuts\" in Atlanta\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I also had my morning sugar rush thanks to the folks at \u003ca href=\"http://www.sublimedoughnuts.com/\">Sublime Doughnuts\u003c/a>. Their sugary varieties included red velvet, chocolate coconut, white chocolate peach, s'mores and mocha cream. Dunkin' Donuts had nothin' on these guys.\u003c/p>\n\u003cp>But my favorite eatery had to be \u003ca href=\"http://www.empirestatesouth.com/\">Empire State South\u003c/a>. With its bocce ball court outside, casual settings and service, and playful yet sophisticated take on Southern classics, it was the best meal I’d had in Atlanta.\u003c/p>\n\u003cp>They start your meal with some good old housemade yeast rolls and grilled sourdough (perhaps a nod to Top Chef Master and Owner, \u003ca href=\"http://www.hughacheson.com/\">Hugh Acheson\u003c/a>'s time as a sous chef at \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a> in the late 90s?). The yeast rolls were so sweet, soft, and classically Southern. They were so good it took everything in me not to ask for more. I knew we had a lot of good eats to come so I was pacing myself.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Soft-Poached-Farm-Egg300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Soft-Poached-Farm-Egg300.jpg\" alt=\"Soft Poached Egg from Empire State South. Photo courtesy of Beth Lee of OMGYummy.net\" title=\"Soft Poached Egg from Empire State South. Photo courtesy of Beth Lee of OMGYummy.net\" width=\"300\" height=\"402\" class=\"size-full wp-image-29875\">\u003c/a>\u003cbr>\n\u003cem>Soft Poached Egg from \"Empire State South\" (Photo courtesy of Beth Lee of \u003ca href=\"http://omgyummy.wordpress.com/\">OMGYummy.net\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>We ordered a variety of appetizers and entrees for the table, including the Soft Poached Egg with wild nettles and grits; Crisp Pork Belly with kimchi grits; Wild Ramps with corned beef tongue and field peas served in a mini cast iron skillet; and the Ramp Orecchiette with carrots, peas and some beautiful \u003ca href=\"http://theyearinfood.com/2011/05/fiddlehead-ferns-penny-de-los-santos.html\">fiddlehead ferns\u003c/a>. \u003c/p>\n\u003cp>Everything we had was exceptional. The whole \"farm to table\" movement is really gaining steam there, and the freshness and imaginative use of all that wonderful produce was proof of that. The eggs and grits were rich and creamy, and the pasta was fresh, light and bright. All the combinations on each plate were inventive, classically southern (plenty of butter and bold flavors), but sophisticated. There was even a touch of Asian fusion in some of the dishes (the pork belly definitely had some soy sauce flavors going on). \u003c/p>\n\u003cp>But boy were we glad we ordered an extra helping of those amazing Kimchi Rice Grits. It was simply one of the most memorable dishes I've ever tasted...anywhere. The texture was like a thicker rice porridge or congee, but with more flavor and less soupy. And the kimchi gave the dish so much punch and flavor but never overpowered. I wish someone would replicate it in the Bay Area!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Peanuts-and-Coke-Soft-Serve500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Peanuts-and-Coke-Soft-Serve500.jpg\" alt=\"Cake from Empire State South. Photo courtesy of Beth Lee of OMGYummy.net\" title=\"Peanuts and Coke Soft Serve w/Funnel Cake from Empire State South. Photo courtesy of Beth Lee of OMGYummy.net\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-29877\">\u003c/a>\u003cbr>\n\u003cem>Peanuts and Coke Soft Serve w/Funnel Cake from \"Empire State South\" (Photo courtesy of Beth Lee of \u003ca href=\"http://omgyummy.wordpress.com/\">OMGYummy.net\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>Before we ordered our Peanuts and Coke Soft Serve with Funnel Cake for dessert, Owner and Top Chef Master contestant, Chef Hugh Acheson came over to pay our table a visit and even sat down for a nice long chat with us. After he realized I was from the Bay Area, he talked about his time working for the now shuttered \u003ca href=\"http://blogs.kqed.org/checkplease/2006/12/14/check-please-bay-area-season-2-episode-11-211/\">Mecca\u003c/a> restaurant, and as opening sous-chef for Gary Danko back in the 90s. \"I learned a lot while I was there, but he was a tyrant. He'd be the first to admit it, though,\" he said of Danko.\u003c/p>\n\u003cp>I also got to experience Chef Acheson's wickedly dry sense of humor, which unfortunately didn’t get enough airtime on Top Chef Master. He'll be the first to mention what he calls his \"monobrow,\" which he's been getting known for since the show started. \"Somebody on Twitter told me I should shave my monobrow. They don't even know me! Maybe they should focus on my food.\" But he'll be the first to laugh at himself, even mentioning what he calls \"The Monobrow Preservation Society\" frequently on his \u003ca href=\"http://twitter.com/#!/HughAcheson\">Twitter account\u003c/a>. \u003c/p>\n\u003cp>My experience meeting Chef Acheson was indicative of my time in Atlanta. People there are ready to sit down and chat, have a good time, and take pride in all their city has to offer. I love San Francisco and it's always been home, but I miss my taste of Southern hospitality.\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/SweetAuburnBBQ\">\u003cbr>\nSweet Auburn BBQ truck\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SweetAuburnBBQ\">Sweet Auburn BBQ\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/SweetAuburnBBQ\">@SweetAuburnBBQ\u003c/a>\u003cbr>\nVarious hours & locations\u003c/p>\n\u003cp>\u003ca href=\"http://www.sublimedoughnuts.com/\">Sublime Doughnuts\u003c/a>\u003cbr>\nAddress: 535 Tenth Street Northwest, Atlanta, GA 30318\u003cbr>\nPhone: (404) 897-1801\u003cbr>\nFacebook:\u003ca href=\"https://www.facebook.com/pages/Sublime-Doughnuts/132003165360\">Sublime Doughnuts\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/SublimeDoughnut\">@SublimeDoughnut\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wisteria-atlanta.com/\">Wisteria\u003c/a>\u003cbr>\nAddress: 471 North Highland Ave., Atlanta, GA. 30307\u003cbr>\nPhone: (404) 525-3363\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Wisteria-Restaurant/355107177659\">Wisteria Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/wisteriaatlanta\">@wisteriaatlanta\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.empirestatesouth.com/\">Empire State South\u003c/a>\u003cbr>\nAddress: 999 Peachtree Street, Atlanta, GA 30309\u003cbr>\nPhone: (404) 541-1105\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/EmpireStateSouth\">Empire State South\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/ESSouth\">@ESSouth\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Brunch at M. Wells (Long Island City, NY)",
"title": "Brunch at M. Wells (Long Island City, NY)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-8.jpg\">\u003cimg class=\"alignnone size-full wp-image-29387\" title=\"M. Wells, Long Island City\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-8.jpg\" alt=\"M. Wells, Long Island City\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>M. Wells, Long Island City\u003c/em>\u003c/p>\n\u003cp>I'm guilty of \u003cem>\u003cstrong>outer-borough-itis\u003c/strong>: fear or reluctance of traveling out of Manhattan\u003c/em> (also see \"\u003cstrong>\u003cem>laziness\u003c/em>\u003c/strong>\").\u003c/p>\n\u003cp>Over the 4 years I lived in New York, I could probably count on one hand the number of times I traveled out of borough to hang out. But what about all the amazing food in Brooklyn! The killer Chinese in Flushing?! Indian in Jackson Heights??! I know…I'm ashamed I didn't take full advantage of how close I was to so many ethnic enclaves, rich with culture and good eats. On my last visit to NYC, I decided to make up for my younger self's shortcomings and said yes to waking up early (\u003cem>gasp, the horror\u003c/em>) and trekking out to Long Island City (that is in \u003cem>Queens\u003c/em>, people) for brunch at \u003ca href=\"http://mwellsdiner.com/\">M. Wells\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-26.jpg\">\u003cimg class=\"alignnone size-full wp-image-29389\" title=\"M. Wells\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-26.jpg\" alt=\"M. Wells\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>All's well at M. Wells\u003c/em>\u003c/p>\n\u003cp>If the 7 train is running normally, it's actually a pretty straightforward shot from the city -- the Hunters Point stop lets you out right at the corner where the diner is. However, if you're dealing with an abnormal weekend service schedule, and not paying attention because you're too busy yammering away with an old friend…it may take you a bit longer to get to your destination. A few detours and a shuttle bus ride later, we arrived at \u003cstrong>M. Wells\u003c/strong>, a gleaming \"gastrodiner\" that is swiftly curing Manhattanites of \u003cem>outer-borough-itis\u003c/em> with its quirky charm and food so good not even threat of a burning building could tear \u003cem>New York Times\u003c/em> restaurant critic \u003ca href=\"http://www.nytimes.com/2011/04/06/dining/reviews/06rest.html\">Sam Sifton\u003c/a> away from his plate of \u003cstrong>Escargot & Bone Marrow\u003c/strong>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-1.jpg\">\u003cimg class=\"alignnone size-full wp-image-29386\" title=\"M. Wells\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-1.jpg\" alt=\"M. Wells\" width=\"333\" height=\"500\">\u003c/a>\u003cbr>\n\u003cem>The \"M\" in M. Wells stands for magasin, which means \"store\" in French. Wells is the middle name of co-owner Sarah Obraitis.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hugue Dufour\u003c/strong> is the man behind creative gourmet comfort dishes like \u003cstrong>Seafood Cobbler\u003c/strong> with bechamel, gruyere, and biscuits, \u003cstrong>Pickled Pork Tongue\u003c/strong>, and \u003cstrong>soup \u003cem>du jour\u003c/em>\u003c/strong> served with \u003cstrong>\u003cem>foie gras\u003c/em>\u003c/strong>. Prior to opening \u003cstrong>M. Wells\u003c/strong> with his wife, \u003cstrong>Sarah Obraitis\u003c/strong>, Dufour cooked at \u003ca href=\"http://www.restaurantaupieddecochon.ca/\">Au Pied de Cochon\u003c/a> in Montreal. His food reflects an influence of Québécois cuisine…and a love of flavorful animal fat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mwells-collage-1.jpg\">\u003cimg class=\"alignnone size-full wp-image-29394\" title=\"M. Wells Diner\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mwells-collage-1.jpg\" alt=\"M. Wells Diner\" width=\"500\" height=\"776\">\u003c/a>\u003cbr>\n\u003cem>M. Wells Diner\u003c/em>\u003c/p>\n\u003cp>The vibe of the place is foodie-hipster meets the \u003ca href=\"http://90210.wikia.com/wiki/The_Peach_Pit\">Peach Pit\u003c/a>. The food is homey and full of soul.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-23.jpg\">\u003cimg class=\"alignnone size-full wp-image-29388\" title=\"Biscuit and Rhubarb Jam\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-23.jpg\" alt=\"Biscuit and Rhubarb Jam\" width=\"333\" height=\"500\">\u003c/a>\u003cbr>\n\u003cem>Biscuit and Rhubarb Jam\u003c/em>\u003c/p>\n\u003cp>We started with a side of homemade \u003cstrong>Biscuits\u003c/strong> slathered with sweet-tart \u003cstrong>Rhubarb Jam\u003c/strong>. The buttery biscuits tasted like someone's Southern grandma made them that morning.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mwells-1.jpg\">\u003cimg class=\"alignnone size-full wp-image-29395\" title=\"Egg-Sausage Sandwich\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mwells-1.jpg\" alt=\"Egg-Sausage Sandwich\" width=\"500\" height=\"355\">\u003c/a>\u003cbr>\n\u003cem>Egg-Sausage Sandwich\u003c/em>\u003c/p>\n\u003cp>We had a hard time deciding what to get -- everything sounded so good. Our server sold us on the \u003cstrong>Egg-Sausage Sandwich\u003c/strong>, topped with cheddar, tomato, and house-pickled jalapeno, all squished inside a fatty English muffin. The sausage had some nice seasoning it, but the English muffin was a bit dense. Next time, I'd try one of the more out-there items on the menu.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-35.jpg\">\u003cimg class=\"alignnone size-full wp-image-29390\" title=\"Gravlax Pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-35.jpg\" alt=\"Gravlax Pie\" width=\"333\" height=\"500\">\u003c/a>\u003cbr>\n\u003cem>Gravlax Pie\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Gravlax Pie\u003c/strong> on the other hand…total WIN. A flaky, butter-rich pot pie filled with cubes of roasted potatoes, draped with a thick blanket of gravlax and smothered in \u003cem>crème fraiche\u003c/em>. Spoonfuls of salmon roe sat glittering on top, spilling over into gorgeous pools of salmon-ness around the plate. An artful drizzle of pale green parsley oil, bits of dill, and pretty purple chive blossoms decorated the dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-37.jpg\">\u003cimg class=\"alignnone size-full wp-image-29391\" title=\"Banana Cream Pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-37.jpg\" alt=\"Banana Cream Pie\" width=\"333\" height=\"500\">\u003c/a>\u003cbr>\n\u003cem>Banana Cream Pie\u003c/em>\u003c/p>\n\u003cp>Mercifully devoid of any hint of Jell-O Pudding, the \u003cstrong>Banana Cream Pie\u003c/strong> was sweet and simple. Slices of ripe banana, freshly whipped cream, and homemade crust. While were waiting for our table, we actually watched the pie crusts being made. Based on the insanely mouthwatering scent of baking butter coming out of that oven, we had high expectations for the pie. We wished the crust was as divine as that of the pastry from the Gravlax Pie…alas, not so. It was on the tough side, and oddly, didn't have that rich butter flavor we were expecting. Sad times.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-55.jpg\">\u003cimg class=\"alignnone size-full wp-image-29393\" title=\"5 Pointz, Queens\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-55.jpg\" alt=\"5 Pointz, Queens\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>5 Pointz, Queens\u003c/em>\u003c/p>\n\u003cp>After our meal, we decided to make the most of our field trip and swung by \u003ca href=\"http://5ptz.com/graff/\">5 Pointz\u003c/a>, which is just a few blocks away (down the street from \u003ca href=\"http://www.ps1.org/\">MoMA PS1\u003c/a>). If you haven't been there before, \u003cstrong>5 Pointz\u003c/strong> is absolutely worth checking out. It's a 200,000 square foot warehouse that has been turned into a legal graffiti building/outdoor art space. Street artist from around the world have painted the walls here. It's a cool scene, especially on a nice day when you can watch artists doing their thing and maybe even stage an early 80's style hip hop photo shoot of your own.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_mwells-855.jpg\">\u003cimg class=\"alignnone size-full wp-image-29397\" title=\"5 Pointz, graffiti art\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_mwells-855.jpg\" alt=\"5 Pointz, graffiti art\" width=\"333\" height=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_mwells-857.jpg\">\u003cimg class=\"alignnone size-full wp-image-29398\" title=\"5 Pointz, graffiti art\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_mwells-857.jpg\" alt=\"5 Pointz, graffiti art\" width=\"333\" height=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_mwells-858.jpg\">\u003cimg class=\"alignnone size-full wp-image-29399\" title=\"5 Pointz, graffiti art\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_mwells-858.jpg\" alt=\"5 Pointz, graffiti art\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://mwellsdiner.com/\">M. Wells\u003c/a>\u003cbr>\n21-17 49th Ave\u003cbr>\nLong Island City, NY 11101\u003cbr>\n(718) 425-6917\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://5ptz.com/graff/\">5 Pointz\u003c/a>\u003cbr>\n46-23 Crane Street\u003cbr>\nLong Island City, NY 11101\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-8.jpg\">\u003cimg class=\"alignnone size-full wp-image-29387\" title=\"M. Wells, Long Island City\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-8.jpg\" alt=\"M. Wells, Long Island City\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>M. Wells, Long Island City\u003c/em>\u003c/p>\n\u003cp>I'm guilty of \u003cem>\u003cstrong>outer-borough-itis\u003c/strong>: fear or reluctance of traveling out of Manhattan\u003c/em> (also see \"\u003cstrong>\u003cem>laziness\u003c/em>\u003c/strong>\").\u003c/p>\n\u003cp>Over the 4 years I lived in New York, I could probably count on one hand the number of times I traveled out of borough to hang out. But what about all the amazing food in Brooklyn! The killer Chinese in Flushing?! Indian in Jackson Heights??! I know…I'm ashamed I didn't take full advantage of how close I was to so many ethnic enclaves, rich with culture and good eats. On my last visit to NYC, I decided to make up for my younger self's shortcomings and said yes to waking up early (\u003cem>gasp, the horror\u003c/em>) and trekking out to Long Island City (that is in \u003cem>Queens\u003c/em>, people) for brunch at \u003ca href=\"http://mwellsdiner.com/\">M. Wells\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-26.jpg\">\u003cimg class=\"alignnone size-full wp-image-29389\" title=\"M. Wells\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-26.jpg\" alt=\"M. Wells\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>All's well at M. Wells\u003c/em>\u003c/p>\n\u003cp>If the 7 train is running normally, it's actually a pretty straightforward shot from the city -- the Hunters Point stop lets you out right at the corner where the diner is. However, if you're dealing with an abnormal weekend service schedule, and not paying attention because you're too busy yammering away with an old friend…it may take you a bit longer to get to your destination. A few detours and a shuttle bus ride later, we arrived at \u003cstrong>M. Wells\u003c/strong>, a gleaming \"gastrodiner\" that is swiftly curing Manhattanites of \u003cem>outer-borough-itis\u003c/em> with its quirky charm and food so good not even threat of a burning building could tear \u003cem>New York Times\u003c/em> restaurant critic \u003ca href=\"http://www.nytimes.com/2011/04/06/dining/reviews/06rest.html\">Sam Sifton\u003c/a> away from his plate of \u003cstrong>Escargot & Bone Marrow\u003c/strong>.\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/24/2011/06/2011_05_m_wells-1.jpg\">\u003cimg class=\"alignnone size-full wp-image-29386\" title=\"M. Wells\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-1.jpg\" alt=\"M. Wells\" width=\"333\" height=\"500\">\u003c/a>\u003cbr>\n\u003cem>The \"M\" in M. Wells stands for magasin, which means \"store\" in French. Wells is the middle name of co-owner Sarah Obraitis.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hugue Dufour\u003c/strong> is the man behind creative gourmet comfort dishes like \u003cstrong>Seafood Cobbler\u003c/strong> with bechamel, gruyere, and biscuits, \u003cstrong>Pickled Pork Tongue\u003c/strong>, and \u003cstrong>soup \u003cem>du jour\u003c/em>\u003c/strong> served with \u003cstrong>\u003cem>foie gras\u003c/em>\u003c/strong>. Prior to opening \u003cstrong>M. Wells\u003c/strong> with his wife, \u003cstrong>Sarah Obraitis\u003c/strong>, Dufour cooked at \u003ca href=\"http://www.restaurantaupieddecochon.ca/\">Au Pied de Cochon\u003c/a> in Montreal. His food reflects an influence of Québécois cuisine…and a love of flavorful animal fat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mwells-collage-1.jpg\">\u003cimg class=\"alignnone size-full wp-image-29394\" title=\"M. Wells Diner\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mwells-collage-1.jpg\" alt=\"M. Wells Diner\" width=\"500\" height=\"776\">\u003c/a>\u003cbr>\n\u003cem>M. Wells Diner\u003c/em>\u003c/p>\n\u003cp>The vibe of the place is foodie-hipster meets the \u003ca href=\"http://90210.wikia.com/wiki/The_Peach_Pit\">Peach Pit\u003c/a>. The food is homey and full of soul.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-23.jpg\">\u003cimg class=\"alignnone size-full wp-image-29388\" title=\"Biscuit and Rhubarb Jam\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-23.jpg\" alt=\"Biscuit and Rhubarb Jam\" width=\"333\" height=\"500\">\u003c/a>\u003cbr>\n\u003cem>Biscuit and Rhubarb Jam\u003c/em>\u003c/p>\n\u003cp>We started with a side of homemade \u003cstrong>Biscuits\u003c/strong> slathered with sweet-tart \u003cstrong>Rhubarb Jam\u003c/strong>. The buttery biscuits tasted like someone's Southern grandma made them that morning.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mwells-1.jpg\">\u003cimg class=\"alignnone size-full wp-image-29395\" title=\"Egg-Sausage Sandwich\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mwells-1.jpg\" alt=\"Egg-Sausage Sandwich\" width=\"500\" height=\"355\">\u003c/a>\u003cbr>\n\u003cem>Egg-Sausage Sandwich\u003c/em>\u003c/p>\n\u003cp>We had a hard time deciding what to get -- everything sounded so good. Our server sold us on the \u003cstrong>Egg-Sausage Sandwich\u003c/strong>, topped with cheddar, tomato, and house-pickled jalapeno, all squished inside a fatty English muffin. The sausage had some nice seasoning it, but the English muffin was a bit dense. Next time, I'd try one of the more out-there items on the menu.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-35.jpg\">\u003cimg class=\"alignnone size-full wp-image-29390\" title=\"Gravlax Pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-35.jpg\" alt=\"Gravlax Pie\" width=\"333\" height=\"500\">\u003c/a>\u003cbr>\n\u003cem>Gravlax Pie\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Gravlax Pie\u003c/strong> on the other hand…total WIN. A flaky, butter-rich pot pie filled with cubes of roasted potatoes, draped with a thick blanket of gravlax and smothered in \u003cem>crème fraiche\u003c/em>. Spoonfuls of salmon roe sat glittering on top, spilling over into gorgeous pools of salmon-ness around the plate. An artful drizzle of pale green parsley oil, bits of dill, and pretty purple chive blossoms decorated the dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-37.jpg\">\u003cimg class=\"alignnone size-full wp-image-29391\" title=\"Banana Cream Pie\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-37.jpg\" alt=\"Banana Cream Pie\" width=\"333\" height=\"500\">\u003c/a>\u003cbr>\n\u003cem>Banana Cream Pie\u003c/em>\u003c/p>\n\u003cp>Mercifully devoid of any hint of Jell-O Pudding, the \u003cstrong>Banana Cream Pie\u003c/strong> was sweet and simple. Slices of ripe banana, freshly whipped cream, and homemade crust. While were waiting for our table, we actually watched the pie crusts being made. Based on the insanely mouthwatering scent of baking butter coming out of that oven, we had high expectations for the pie. We wished the crust was as divine as that of the pastry from the Gravlax Pie…alas, not so. It was on the tough side, and oddly, didn't have that rich butter flavor we were expecting. Sad times.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-55.jpg\">\u003cimg class=\"alignnone size-full wp-image-29393\" title=\"5 Pointz, Queens\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_m_wells-55.jpg\" alt=\"5 Pointz, Queens\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>5 Pointz, Queens\u003c/em>\u003c/p>\n\u003cp>After our meal, we decided to make the most of our field trip and swung by \u003ca href=\"http://5ptz.com/graff/\">5 Pointz\u003c/a>, which is just a few blocks away (down the street from \u003ca href=\"http://www.ps1.org/\">MoMA PS1\u003c/a>). If you haven't been there before, \u003cstrong>5 Pointz\u003c/strong> is absolutely worth checking out. It's a 200,000 square foot warehouse that has been turned into a legal graffiti building/outdoor art space. Street artist from around the world have painted the walls here. It's a cool scene, especially on a nice day when you can watch artists doing their thing and maybe even stage an early 80's style hip hop photo shoot of your own.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_mwells-855.jpg\">\u003cimg class=\"alignnone size-full wp-image-29397\" title=\"5 Pointz, graffiti art\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_mwells-855.jpg\" alt=\"5 Pointz, graffiti art\" width=\"333\" height=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_mwells-857.jpg\">\u003cimg class=\"alignnone size-full wp-image-29398\" title=\"5 Pointz, graffiti art\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_mwells-857.jpg\" alt=\"5 Pointz, graffiti art\" width=\"333\" height=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_mwells-858.jpg\">\u003cimg class=\"alignnone size-full wp-image-29399\" title=\"5 Pointz, graffiti art\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_mwells-858.jpg\" alt=\"5 Pointz, graffiti art\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://mwellsdiner.com/\">M. Wells\u003c/a>\u003cbr>\n21-17 49th Ave\u003cbr>\nLong Island City, NY 11101\u003cbr>\n(718) 425-6917\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://5ptz.com/graff/\">5 Pointz\u003c/a>\u003cbr>\n46-23 Crane Street\u003cbr>\nLong Island City, NY 11101\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dining in DC: Komi",
"title": "Dining in DC: Komi",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-4.jpg\" alt=\"Komi DC\" title=\"Komi DC\" width=\"373\" height=\"500\" class=\"alignnone size-full wp-image-28833\">\u003c/a>\u003cbr>\n\u003cem>Komi Restaurant\u003c/em>\u003c/p>\n\u003cp>I had been dying to eat at \u003ca href=\"http://komirestaurant.com/\">Komi\u003c/a> ever since \u003ca href=\"http://lickmyspoon.com/news/sf-hearts-ruth-reichl/\">Ruth Reichl\u003c/a> named it as her most recent \"wow\" dining experience. She recounted a \u003cstrong>Cromesquis of Caesar Salad\u003c/strong> she had, a small breaded and fried square containing the elements of a Caesar salad that burst in a flood of creaminess and a slight crunch of lettuce.\u003c/p>\n\u003cp>When we found ourselves in DC, we asked friends and locals where we should eat, and \u003cstrong>Komi\u003c/strong> was at the top of every list we received. Chef/owner \u003cstrong>Johnny Monis\u003c/strong> has created something great here, a premier dining destination for food lovers that is refined and playful at the same time. There is no printed menu at \u003cstrong>Komi\u003c/strong>, and photos of the food are not allowed (to maintain the element of surprise for future diners). After I got over the distress of not being able to take pictures of my food, it was all quite liberating. \u003c/p>\n\u003cp>The dishes change from day to day, depending on what is in season, or what Monis feels like making for you. For the set price of $135, you can expect a flurry of Mediterranean/Greek-inspired small tastings that start with light, fresh \u003cem>crudo\u003c/em> and build up to heartier flavors, pastas, and a family-style meat \u003cem>entrée\u003c/em>, followed by a cheese course and desserts. There is also an optional wine pairing for $70 that they allow you to split, which is nice. \u003c/p>\n\u003cp>The restaurant is built in a Dupont Circle rowhouse, so the dining room is small and the décor is pretty sparse (simple white tablecloths, warm yellow walls and a few candlelit sconces). I can only imagine the buzz about the place when the \u003ca href=\"http://www.huffingtonpost.com/2010/05/07/obama-komi-date-night-pre_n_568634.html#s89088\">Obamas had their date night here\u003c/a> last year. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The overall vibe of the place is pretty laid back and comfortable. Our servers were friendly, super knowledgeable, and enthusiastically chatted with us about the food when we engaged them with questions.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-1.jpg\" alt=\"Komi wine list\" title=\"Komi wine list\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28832\">\u003c/a>\u003cbr>\n\u003cem>The key to the house cellar\u003c/em>\u003c/p>\n\u003cp>Now is right about when I happily packed away the camera and settled in for my taste buds to be delighted over the next 3 hours. Here's what we had: \u003c/p>\n\u003cp>\u003cstrong>TARAMOSALATA\u003c/strong>\u003cbr>\nThe first \u003cem>amuse bouche\u003c/em> was a doll-sized steamed brioche, topped with a dollop of Greek yogurt and fire orange trout roe that burst delicately on my tongue.\u003c/p>\n\u003cp>\u003cstrong>SEA URCHIN\u003c/strong>\u003cbr>\nNext came a thin slice of Hiramasa New Zealand kingfish \u003cem>sashimi\u003c/em> topped with Alaskan sea urchin. Fresh and appetite inducing.\u003c/p>\n\u003cp>\u003cstrong>SCALLOP\u003c/strong>\u003cbr>\nScallop \u003cem>crudo\u003c/em> two ways. A thin disk of scallop \u003cstrong>sashimi\u003c/strong> arrived, laid inside a large pearly white shell the size of my hand, garnished with a slice of rhubarb and a sprinkle of lemon salt. Next to it was a spoonful of scallop tartar, diced into a fine \u003cem>brunoise\u003c/em>, combined with thick coconut milk mixed with caramelized coconut. A tiny purple chive blossom graced the top of the mound. I loved the luxurious texture, slippery and rich, perfumed with coconut and finished with an herbaceous oniony punch. \u003c/p>\n\u003cp>\u003cstrong>SALMON\u003c/strong>\u003cbr>\nThis bite reminded me of a perfect salmon bialy. A slice of house-cured Scottish salmon on top of black squid ink toast, garnished with \u003ca href=\"http://en.wikipedia.org/wiki/Tatsoi\">tatsoi\u003c/a> microgreens and red-veined sorrel leaf. A little bit sweet, a little bit crunchy…a lovely bite.\u003c/p>\n\u003cp>\u003cstrong>ASPARAGUS\u003c/strong>\u003cbr>\n\u003cem>Burrata\u003c/em> was served with asparagus so lightly grilled it was almost still raw. The fresh crunch of it played well with the cool, creamy cheese, and a sprinkle of garlicky, lemony breadcrumbs on top added a nice dimension to the dish. \u003c/p>\n\u003cp>\u003cstrong>SPANAKOPITA\u003c/strong>\u003cbr>\n\u003cem>Ah-ha\u003c/em>! The dish that wooed Ruth Reichl! Although a different version (she had a \"Caesar salad\" cube, we got a \"spanakopita\" cube), the concept was the same. Our server came, bearing two small deep-fried, breaded cubes. We were instructed to eat it in one bite. As I bit into it, a warm gush of emulsified spinach and feta cream flooded my mouth. What a stunner. One little square, full of spinach-feta-yogurt-dill-ness, crafted just so, poised and ready to explode in your mouth. What kind of voodoo is Monis working back there, \u003cem>hmm\u003c/em>? \u003c/p>\n\u003cp>\u003cstrong>EGG\u003c/strong>\u003cbr>\nOur first pasta dish was a beautiful, perfectly round \u003cem>raviolo\u003c/em> filled with a runny yolk inside. Smoked tuna shavings (like \u003cem>bonito\u003c/em>) danced on top, the residual heat making it eerily wave back and forth over the butter sauce and accompanying ramps.\u003c/p>\n\u003cp>\u003cstrong>HALF SMOKE\u003c/strong>\u003cbr>\nOne of Komi's signature dishes in which they pay homage to a DC staple -- the \u003ca href=\"http://en.wikipedia.org/wiki/Half-smoke\">half-smoke\u003c/a>. Similar to a hot dog, but meatier and spicier, the half-smoke is traditionally made with half pork, half beef. Komi's version is all pork, and is cut to the size of about a quarter of a dog, so I guess technically it's a quarter-smoke. It is butterflied, nestled into a buttered, grilled bun, and topped with tomato jam and an Old Bay-dusted \u003cem>chicharrone\u003c/em>. You really can't enjoy a hot dog without a beer, so the kind folks at Komi serve this bite with a glass of \u003ca href=\"http://hitachinonest.com/\">Hitachino Nest Ale\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>FOIE GRAS\u003c/strong>\u003cbr>\nFrom hot dogs to \u003cem>foie gras\u003c/em>, next up was a house-cured and smoked \u003cem>foie gras\u003c/em> terrine. Pink, buttery, and smooth as silk, it was served over sautéed mushrooms, slices of kumquat and peashoots.\u003c/p>\n\u003cp>\u003cstrong>DATES\u003c/strong>\u003cbr>\nA little \u003cem>intermezzo\u003c/em> before we moved onto the heftier courses, we had a sweet taste of roasted dates filled with mascarpone cheese, generously dusted with coarse sea salt, and drizzled with olive oil.\u003c/p>\n\u003cp>\u003cstrong>GNOCCHI\u003c/strong>\u003cbr>\nYukon gold potato gnocchi in sea urchin butter sauce –- I had heard whisperings of this divine dish and had my fingers crossed that it would grace our table this evening. Apparently it had been off the menu for awhile, but lucky for us, the dish has been brought back! The \u003cem>uni\u003c/em> butter was as heavenly as I had imagined, and infused the gnocchi with a rich sweetness of the sea. A confetti of chives decorated the dish, and a little bit of \u003cem>habanero\u003c/em> spiked the sauce, bringing a soft glow to the back of my throat. \u003c/p>\n\u003cp>\u003cstrong>TAGLIATELLE\u003c/strong>\u003cbr>\nA small tangled nest of house-made tagliatelle came next, served with salt cod, thin shavings of flash-fried nutty caper berries, tiny currants, and pine nuts in a tomato sauce -- sweet, salty, tangy...so good!! The crispy disks of caper berry added some briny crisp to the mix, and the sauce had a pleasant vinegary twang to it. A touch of chili here also piggybacked well off the lingering glow of the habanero in the prior dish.\u003c/p>\n\u003cp>\u003cstrong>KATSIKAKI \u003c/strong>\u003cbr>\nThe \u003cem>pièce de résistance\u003c/em> of the meal was the Katsikaki -- a massive serving of an entire bone-in leg of baby goat, slow roasted for four hours. We were blown away by the depth of flavor and range of texture in this hunk of lovin'. The entire outer surface had a crazy crispy sear, the meat was juicy and tender as can be--the texture of pulled pork--and there was a bit of rich stickiness from what I guess was melted cartilage. I'm pretty sensitive to gamier meats, so when this came out, I was a bit apprehensive. But there was zero gaminess. Just pure awesomeness. The meat was served with homemade pita and a whole plate of condiments, creating a DIY gyro station at our fingertips! \u003cem>Accoutrement\u003c/em> included preserved lemon sea salt, red onion mustard, slightly pickled Fresno peppers, homemade \u003cem>tzatziki\u003c/em>, and delicate translucent slices of baby radishes.\u003c/p>\n\u003cp>\u003cstrong>MYZITHRA\u003c/strong>\u003cbr>\nNext came what looked like a \u003cem>macaron\u003c/em> but was in fact a teeny tiny biscuit sandwich of sheep's milk \u003cem>myzithra\u003c/em> cheese garnished with candied fennel. The curd comes from a local farm and the cheese is made in-house. It was the one dish of the meal I didn't care for -- the cheese was really pungent and presented a bit of a challenge for me. \u003c/p>\n\u003cp>\u003cstrong>OLIVE OIL\u003c/strong>\u003cbr>\nA creative take on some classic flavor pairings, our first dessert consisted of strawberry segments tossed in balsamic vinegar, topped with a \u003cem>quenelle\u003c/em> of olive oil gelato, and a thin cracker-like piece of lemon shortbread that shattered at the poke of a spoon. \u003c/p>\n\u003cp>\u003cstrong>CHOCOLATE\u003c/strong>\u003cbr>\nAnd since no meal is complete without a little chocolate, our meal wound down with a square of dark chocolate \u003cem>ganache\u003c/em> and salted caramel layered over a crust of peanut butter crunchies/praline. Both the chocolate and caramel were surprisingly light and melted away without the slightest effort in spite of how full I was. Alongside the chocolate-caramel square was a bit of roasted banana crowned with coconut ice cream and a sprinkle of curry.\u003c/p>\n\u003cp>\u003cstrong>LOLLIPOPS\u003c/strong>\u003cbr>\nOur parting gift was a pair of elderberry lollipops. A member of the honeysuckle family, elderberries have an intriguing floral-grapey flavor.\u003c/p>\n\u003cp>After our meal, we were invited to peek into the kitchen and shake the hand of the mastermind behind our fantastic meal. Arlington native, \u003cstrong>Johnny Monis\u003c/strong> opened \u003cstrong>Komi\u003c/strong> at the ripe age of 24. Seven years later, it's clear he has more than hit his stride, creating food that is not only impeccably executed but full of personality and a little attitude.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-6.jpg\" alt=\"komi menu\" title=\"komi menu\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-28834\">\u003c/a>\u003cbr>\n\u003cem>Johnny was kind enough to handwrite our menu for the evening as a keepsake.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://komirestaurant.com/\">Komi\u003c/a>\u003cbr>\n1509 17th Street\u003cbr>\n(between P & Q Streets)\u003cbr>\nWashington, DC 20036\u003cbr>\n(202) 332-9200\u003c/p>\n\n",
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"excerpt": "Dinner at Komi (Washington, DC). I wonder of the Obamas enjoyed that slow-roasted baby goat leg as much as I did. My guess is yes.",
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"description": "Dinner at Komi (Washington, DC). I wonder of the Obamas enjoyed that slow-roasted baby goat leg as much as I did. My guess is yes.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-4.jpg\" alt=\"Komi DC\" title=\"Komi DC\" width=\"373\" height=\"500\" class=\"alignnone size-full wp-image-28833\">\u003c/a>\u003cbr>\n\u003cem>Komi Restaurant\u003c/em>\u003c/p>\n\u003cp>I had been dying to eat at \u003ca href=\"http://komirestaurant.com/\">Komi\u003c/a> ever since \u003ca href=\"http://lickmyspoon.com/news/sf-hearts-ruth-reichl/\">Ruth Reichl\u003c/a> named it as her most recent \"wow\" dining experience. She recounted a \u003cstrong>Cromesquis of Caesar Salad\u003c/strong> she had, a small breaded and fried square containing the elements of a Caesar salad that burst in a flood of creaminess and a slight crunch of lettuce.\u003c/p>\n\u003cp>When we found ourselves in DC, we asked friends and locals where we should eat, and \u003cstrong>Komi\u003c/strong> was at the top of every list we received. Chef/owner \u003cstrong>Johnny Monis\u003c/strong> has created something great here, a premier dining destination for food lovers that is refined and playful at the same time. There is no printed menu at \u003cstrong>Komi\u003c/strong>, and photos of the food are not allowed (to maintain the element of surprise for future diners). After I got over the distress of not being able to take pictures of my food, it was all quite liberating. \u003c/p>\n\u003cp>The dishes change from day to day, depending on what is in season, or what Monis feels like making for you. For the set price of $135, you can expect a flurry of Mediterranean/Greek-inspired small tastings that start with light, fresh \u003cem>crudo\u003c/em> and build up to heartier flavors, pastas, and a family-style meat \u003cem>entrée\u003c/em>, followed by a cheese course and desserts. There is also an optional wine pairing for $70 that they allow you to split, which is nice. \u003c/p>\n\u003cp>The restaurant is built in a Dupont Circle rowhouse, so the dining room is small and the décor is pretty sparse (simple white tablecloths, warm yellow walls and a few candlelit sconces). I can only imagine the buzz about the place when the \u003ca href=\"http://www.huffingtonpost.com/2010/05/07/obama-komi-date-night-pre_n_568634.html#s89088\">Obamas had their date night here\u003c/a> last year. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The overall vibe of the place is pretty laid back and comfortable. Our servers were friendly, super knowledgeable, and enthusiastically chatted with us about the food when we engaged them with questions.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-1.jpg\" alt=\"Komi wine list\" title=\"Komi wine list\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28832\">\u003c/a>\u003cbr>\n\u003cem>The key to the house cellar\u003c/em>\u003c/p>\n\u003cp>Now is right about when I happily packed away the camera and settled in for my taste buds to be delighted over the next 3 hours. Here's what we had: \u003c/p>\n\u003cp>\u003cstrong>TARAMOSALATA\u003c/strong>\u003cbr>\nThe first \u003cem>amuse bouche\u003c/em> was a doll-sized steamed brioche, topped with a dollop of Greek yogurt and fire orange trout roe that burst delicately on my tongue.\u003c/p>\n\u003cp>\u003cstrong>SEA URCHIN\u003c/strong>\u003cbr>\nNext came a thin slice of Hiramasa New Zealand kingfish \u003cem>sashimi\u003c/em> topped with Alaskan sea urchin. Fresh and appetite inducing.\u003c/p>\n\u003cp>\u003cstrong>SCALLOP\u003c/strong>\u003cbr>\nScallop \u003cem>crudo\u003c/em> two ways. A thin disk of scallop \u003cstrong>sashimi\u003c/strong> arrived, laid inside a large pearly white shell the size of my hand, garnished with a slice of rhubarb and a sprinkle of lemon salt. Next to it was a spoonful of scallop tartar, diced into a fine \u003cem>brunoise\u003c/em>, combined with thick coconut milk mixed with caramelized coconut. A tiny purple chive blossom graced the top of the mound. I loved the luxurious texture, slippery and rich, perfumed with coconut and finished with an herbaceous oniony punch. \u003c/p>\n\u003cp>\u003cstrong>SALMON\u003c/strong>\u003cbr>\nThis bite reminded me of a perfect salmon bialy. A slice of house-cured Scottish salmon on top of black squid ink toast, garnished with \u003ca href=\"http://en.wikipedia.org/wiki/Tatsoi\">tatsoi\u003c/a> microgreens and red-veined sorrel leaf. A little bit sweet, a little bit crunchy…a lovely bite.\u003c/p>\n\u003cp>\u003cstrong>ASPARAGUS\u003c/strong>\u003cbr>\n\u003cem>Burrata\u003c/em> was served with asparagus so lightly grilled it was almost still raw. The fresh crunch of it played well with the cool, creamy cheese, and a sprinkle of garlicky, lemony breadcrumbs on top added a nice dimension to the dish. \u003c/p>\n\u003cp>\u003cstrong>SPANAKOPITA\u003c/strong>\u003cbr>\n\u003cem>Ah-ha\u003c/em>! The dish that wooed Ruth Reichl! Although a different version (she had a \"Caesar salad\" cube, we got a \"spanakopita\" cube), the concept was the same. Our server came, bearing two small deep-fried, breaded cubes. We were instructed to eat it in one bite. As I bit into it, a warm gush of emulsified spinach and feta cream flooded my mouth. What a stunner. One little square, full of spinach-feta-yogurt-dill-ness, crafted just so, poised and ready to explode in your mouth. What kind of voodoo is Monis working back there, \u003cem>hmm\u003c/em>? \u003c/p>\n\u003cp>\u003cstrong>EGG\u003c/strong>\u003cbr>\nOur first pasta dish was a beautiful, perfectly round \u003cem>raviolo\u003c/em> filled with a runny yolk inside. Smoked tuna shavings (like \u003cem>bonito\u003c/em>) danced on top, the residual heat making it eerily wave back and forth over the butter sauce and accompanying ramps.\u003c/p>\n\u003cp>\u003cstrong>HALF SMOKE\u003c/strong>\u003cbr>\nOne of Komi's signature dishes in which they pay homage to a DC staple -- the \u003ca href=\"http://en.wikipedia.org/wiki/Half-smoke\">half-smoke\u003c/a>. Similar to a hot dog, but meatier and spicier, the half-smoke is traditionally made with half pork, half beef. Komi's version is all pork, and is cut to the size of about a quarter of a dog, so I guess technically it's a quarter-smoke. It is butterflied, nestled into a buttered, grilled bun, and topped with tomato jam and an Old Bay-dusted \u003cem>chicharrone\u003c/em>. You really can't enjoy a hot dog without a beer, so the kind folks at Komi serve this bite with a glass of \u003ca href=\"http://hitachinonest.com/\">Hitachino Nest Ale\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>FOIE GRAS\u003c/strong>\u003cbr>\nFrom hot dogs to \u003cem>foie gras\u003c/em>, next up was a house-cured and smoked \u003cem>foie gras\u003c/em> terrine. Pink, buttery, and smooth as silk, it was served over sautéed mushrooms, slices of kumquat and peashoots.\u003c/p>\n\u003cp>\u003cstrong>DATES\u003c/strong>\u003cbr>\nA little \u003cem>intermezzo\u003c/em> before we moved onto the heftier courses, we had a sweet taste of roasted dates filled with mascarpone cheese, generously dusted with coarse sea salt, and drizzled with olive oil.\u003c/p>\n\u003cp>\u003cstrong>GNOCCHI\u003c/strong>\u003cbr>\nYukon gold potato gnocchi in sea urchin butter sauce –- I had heard whisperings of this divine dish and had my fingers crossed that it would grace our table this evening. Apparently it had been off the menu for awhile, but lucky for us, the dish has been brought back! The \u003cem>uni\u003c/em> butter was as heavenly as I had imagined, and infused the gnocchi with a rich sweetness of the sea. A confetti of chives decorated the dish, and a little bit of \u003cem>habanero\u003c/em> spiked the sauce, bringing a soft glow to the back of my throat. \u003c/p>\n\u003cp>\u003cstrong>TAGLIATELLE\u003c/strong>\u003cbr>\nA small tangled nest of house-made tagliatelle came next, served with salt cod, thin shavings of flash-fried nutty caper berries, tiny currants, and pine nuts in a tomato sauce -- sweet, salty, tangy...so good!! The crispy disks of caper berry added some briny crisp to the mix, and the sauce had a pleasant vinegary twang to it. A touch of chili here also piggybacked well off the lingering glow of the habanero in the prior dish.\u003c/p>\n\u003cp>\u003cstrong>KATSIKAKI \u003c/strong>\u003cbr>\nThe \u003cem>pièce de résistance\u003c/em> of the meal was the Katsikaki -- a massive serving of an entire bone-in leg of baby goat, slow roasted for four hours. We were blown away by the depth of flavor and range of texture in this hunk of lovin'. The entire outer surface had a crazy crispy sear, the meat was juicy and tender as can be--the texture of pulled pork--and there was a bit of rich stickiness from what I guess was melted cartilage. I'm pretty sensitive to gamier meats, so when this came out, I was a bit apprehensive. But there was zero gaminess. Just pure awesomeness. The meat was served with homemade pita and a whole plate of condiments, creating a DIY gyro station at our fingertips! \u003cem>Accoutrement\u003c/em> included preserved lemon sea salt, red onion mustard, slightly pickled Fresno peppers, homemade \u003cem>tzatziki\u003c/em>, and delicate translucent slices of baby radishes.\u003c/p>\n\u003cp>\u003cstrong>MYZITHRA\u003c/strong>\u003cbr>\nNext came what looked like a \u003cem>macaron\u003c/em> but was in fact a teeny tiny biscuit sandwich of sheep's milk \u003cem>myzithra\u003c/em> cheese garnished with candied fennel. The curd comes from a local farm and the cheese is made in-house. It was the one dish of the meal I didn't care for -- the cheese was really pungent and presented a bit of a challenge for me. \u003c/p>\n\u003cp>\u003cstrong>OLIVE OIL\u003c/strong>\u003cbr>\nA creative take on some classic flavor pairings, our first dessert consisted of strawberry segments tossed in balsamic vinegar, topped with a \u003cem>quenelle\u003c/em> of olive oil gelato, and a thin cracker-like piece of lemon shortbread that shattered at the poke of a spoon. \u003c/p>\n\u003cp>\u003cstrong>CHOCOLATE\u003c/strong>\u003cbr>\nAnd since no meal is complete without a little chocolate, our meal wound down with a square of dark chocolate \u003cem>ganache\u003c/em> and salted caramel layered over a crust of peanut butter crunchies/praline. Both the chocolate and caramel were surprisingly light and melted away without the slightest effort in spite of how full I was. Alongside the chocolate-caramel square was a bit of roasted banana crowned with coconut ice cream and a sprinkle of curry.\u003c/p>\n\u003cp>\u003cstrong>LOLLIPOPS\u003c/strong>\u003cbr>\nOur parting gift was a pair of elderberry lollipops. A member of the honeysuckle family, elderberries have an intriguing floral-grapey flavor.\u003c/p>\n\u003cp>After our meal, we were invited to peek into the kitchen and shake the hand of the mastermind behind our fantastic meal. Arlington native, \u003cstrong>Johnny Monis\u003c/strong> opened \u003cstrong>Komi\u003c/strong> at the ripe age of 24. Seven years later, it's clear he has more than hit his stride, creating food that is not only impeccably executed but full of personality and a little attitude.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-6.jpg\" alt=\"komi menu\" title=\"komi menu\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-28834\">\u003c/a>\u003cbr>\n\u003cem>Johnny was kind enough to handwrite our menu for the evening as a keepsake.\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://komirestaurant.com/\">Komi\u003c/a>\u003cbr>\n1509 17th Street\u003cbr>\n(between P & Q Streets)\u003cbr>\nWashington, DC 20036\u003cbr>\n(202) 332-9200\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cochon 555 in NOLA",
"title": "Cochon 555 in NOLA",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/quad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/quad.jpg\" alt=\"Cochon 555 in New Orleans\" title=\"Cochon 555 in New Orleans\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-28323\">\u003c/a>\u003cbr>\n\u003cem>Cochon 555 in New Orleans\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cochon555.com/\">Cochon 555\u003c/a>'s formula for success is simple: \u003cstrong>5 chefs + 5 pigs + 5 wineries = porcine bliss\u003c/strong>. The event -- part culinary competition, part pork orgy -- was founded by \u003cstrong>Brady Lowe\u003c/strong> three years ago to help family farms responsibly raising heritage breed pigs sustain and expand their businesses while educating communities nationwide about the tasty payoff of supporting these farmers. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-30.jpg\" alt=\"Cochon 555\" title=\"Cochon 555\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28315\">\u003c/a>\u003cbr>\n\u003cem>Roasted and Toasted\u003c/em>\u003c/p>\n\u003cp>As \u003cstrong>Cochon 555\u003c/strong> winds down its 10-city tour, I had a chance to catch the latest porktastic affair in \u003cstrong>New Orleans\u003c/strong>, where five local chefs prepared a nose-to-tail menu created from their heritage breed pig of choice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-64.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-64.jpg\" alt=\"Stephen Stryjewski (Cochon Restaurant) and Smoked Boudin with Spicy Mustard\" title=\"Stephen Stryjewski (Cochon Restaurant) and Smoked Boudin with Spicy Mustard\" width=\"500\" height=\"379\" class=\"alignnone size-full wp-image-28321\">\u003c/a>\u003cbr>\n\u003cem>Stephen Stryjewski (Cochon Restaurant) and Smoked Boudin with Spicy Mustard\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Chef #1: Stephen Stryjewski\u003c/strong>, \u003ca href=\"http://www.cochonrestaurant.com/\">Cochon Restaurant\u003c/a> (New Orleans, LA)\u003cbr>\n\u003cstrong>Pig #1: Red Wattle\u003c/strong>, \u003ca href=\"http://revivalmeats.com/\">Revival Meats\u003c/a> (Texas)\u003c/p>\n\u003cp>This year's James Beard Best Chef of the South, \u003cstrong>Stephen Stryjewski\u003c/strong>, was a strong contender. I had lunch earlier that day at Stryjewski's \u003ca href=\"http://www.cochonbutcher.com/\">Cochon Butcher\u003c/a>, and if that divine \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/05/cochon-butcher-new-orleans/\">BBQ Pork Sandwich\u003c/a> was any indicator of what was in store, we were in for a treat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-27.jpg\" alt=\"Sorghum Pork Rinds\" title=\"Sorghum Pork Rinds\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28314\">\u003c/a>\u003cbr>\n\u003cem>Sorghum Pork Rinds\u003c/em>\u003c/p>\n\u003cp>Cochon's smorgasbord of swine was large and plentiful. Among the dozen or so offerings was \u003cstrong>Smoked Boudin\u003c/strong> of course, one of Stryjewski's specialties. Other favorites included \u003cstrong>Open Faced Face\u003c/strong>, with farmer's cheese and white beans, \u003cstrong>Liver Cheese and Pepper Jelly\u003c/strong> on toast, \u003cstrong>Pork Rinds\u003c/strong> with \u003cstrong>Sorghum Molasses\u003c/strong> drizzled on top, and the tastiest use of pig's blood I have ever encountered, \u003cstrong>Chocolate and Chicory Blood Pudding\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-24.jpg\" alt=\"Chocolate and Chicory Blood Pudding garnished with Bacon\" title=\"Chocolate and Chicory Blood Pudding garnished with Bacon\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28313\">\u003c/a>\u003cbr>\n\u003cem>Chocolate and Chicory Blood Pudding garnished with Bacon\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-60.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-60.jpg\" alt=\"Erick Loos (La Provence) and Head-to-Trotter Tasting \" title=\"Erick Loos (La Provence) and Head-to-Trotter Tasting \" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-28318\">\u003c/a>\u003cbr>\n\u003cem>Erick Loos (La Provence) and Head-to-Trotter Tasting \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #2: Erick Loos\u003c/strong>, \u003ca href=\"http://www.laprovencerestaurant.com/\">La Provence\u003c/a> -- Besh Restaurant Group, (Lacombe, LA)\u003cbr>\n\u003cstrong>Pig #2: Mangalitsa\u003c/strong>, \u003ca href=\"http://www.youtube.com/watch?v=LNZ5oqHyxAM\">La Provence Farm\u003c/a> (Louisiana)\u003c/p>\n\u003cp>Representing the Besh Restaurant Group, \u003cstrong>Erick Loos\u003c/strong> blew us away with his creativity. He presented a mini four-course meal, showcasing a spectrum of techniques and thorough use of the animal. First up was the \u003cstrong>Pork Liver Parfait\u003c/strong> (a cool and savory concoction of liver and blood mousse, whipped lard, house-preserved peaches, and muscadine wine gelée). Admittedly, it was a little disorientating for my taste. Next came the \u003cstrong>Head to Toe Salad\u003c/strong>, composed of a terrine of the pig's head, tongue, skin, heart, tail, shanks, and trotters, topped with heirloom tomatoes and sugar cane vinaigrette. For our main, we had \u003cstrong>Slow Cooked Leg, Shoulder, and Loin\u003c/strong> served with porcini mushrooms over \u003cem>panisse\u003c/em>, a chickpea fritter traditionally from the South of France. The real stunner, however, was dessert. The \u003cstrong>Porked Alaska\u003c/strong>, bacon pecan crunch ice cream and amaretto cream melting softly inside a crispy meringue, was my favorite bite of the entire evening. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-63.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-63.jpg\" alt=\"Adolfo Garcia and Fried Coppa di Testa\" title=\"Adolfo Garcia and Fried Coppa di Testa\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28320\">\u003c/a>\u003cbr>\n\u003cem>Adolfo Garcia and Fried Coppa di Testa\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #3: Adolfo Garcia\u003c/strong>, \u003ca href=\"http://www.riomarseafood.com/\">RioMar\u003c/a> (New Orleans, LA)\u003cbr>\n\u003cstrong>Pig #3: Ossabaw\u003c/strong>, \u003ca href=\"http://www.blackhillmeats.com/blackhillmeats/About_Us.html\">Black Hill Ranch\u003c/a> (Texas)\u003c/p>\n\u003cp>Our third hometown chef, \u003cstrong>Adolfo Garcia\u003c/strong>, put his signature Spanish and Latin American flavors into his snout-to-toe creations. Favorites included fried \u003cstrong>Coppa di Testa\u003c/strong> balls, made with rich head cheese, and a spicy, tangy \u003cstrong>Empanada\u003c/strong> garnished with pickled onions. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-59.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-59.jpg\" alt=\"Bacon-spiked Tequila Shooters and Pork Liver Mousseline Cones\" title=\"Bacon-spiked Tequila Shooters and Pork Liver Mousseline Cones\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28317\">\u003c/a>\u003cbr>\n\u003cem>Bacon-spiked Tequila Shooters and Pork Liver Mousseline Cones\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #4: John Currence\u003c/strong>, \u003ca href=\"http://www.citygroceryonline.com/\">City Grocery\u003c/a> (Oxford, MS)\u003cbr>\n\u003cstrong>Pig #4: Berkshire\u003c/strong>, \u003ca href=\"http://www.newmanfarm.com/\">Newman Farm\u003c/a> (Missouri)\u003c/p>\n\u003cp>Born and raised in New Orleans, and a recent contestant on \u003cem>Top Chef Masters\u003c/em>, \u003cstrong>John Currence\u003c/strong> brought the party with his \u003cstrong>Sangrita Javelina\u003c/strong>, a shooter of tomato juice, bacon infused tequila, and bacon bits, with a rim dusted with powdered country ham and brown sugar. Also delightful were his mini cones of \u003cstrong>Pork Liver Mousseline\u003c/strong> topped with vinegar powdered \u003cem>chicharrones\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-61.jpg\" alt=\"Mike Lata (FIG) and Fried Head Cheese over Spring Peas\" title=\"Mike Lata (FIG) and Fried Head Cheese over Spring Peas\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-28319\">\u003c/a>\u003cbr>\n\u003cem>Mike Lata (FIG) and Fried Head Cheese over Spring Peas\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #5: Mike Lata\u003c/strong>, \u003ca href=\"http://www.eatatfig.com/\">FIG\u003c/a> (Charleston, SC)\u003cbr>\n\u003cstrong>Pig #5\u003c/strong>: Large Black, \u003ca href=\"http://cawcawcreek.com/\">Caw Caw Creek\u003c/a> (South Carolina)\u003c/p>\n\u003cp>\u003cstrong>Mike Lata\u003c/strong> traveled the furthest for this swine-off, but that didn't prevent him from bringing his A-game. Favorite bites were his \u003cstrong>Crostini of Liver Mousse\u003c/strong> and a single square inch bit of perfectly fried \u003cstrong>Pork Belly\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-62.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-62.jpg\" alt=\"Team FIG and Porky Crostini\" title=\"Team FIG and Porky Crostini\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-28324\">\u003c/a>\u003cbr>\n\u003cem>Team FIG and Porky Crostini\u003c/em>\u003c/p>\n\u003cp>If the cornucopia of pork from these fine chefs wasn't enough to sate you, there was also massive cheese spread from \u003ca href=\"http://www.stjamescheese.com/\">St. James Cheese Company\u003c/a>, a literal boatload of \u003ca href=\"http://www.inlandseafood.com/default.asp\">oysters\u003c/a>, \u003ca href=\"http://www.blackrivercaviar.com/\">Black River Caviar\u003c/a>, a feast of whole roasted \u003cem>Porcelet de Lait\u003c/em> (young, milk-fed pig) courtesy of \u003cstrong>Naomi Pomeroy\u003c/strong> (\u003ca href=\"http://www.beastpdx.com/\">Beast PDX\u003c/a>) and \u003ca href=\"http://www.dartagnan.com/\">D'Artagnan\u003c/a>, and piles of succulent crawfish. For dessert, there were passed platters of \u003ca href=\"http://www.4505meats.com/\">4505 Meats'\u003c/a> legendary salty, sweet, chili-dusted \u003ca href=\"http://lickmyspoon.com/events/i-heart-chicharrones-foodbuzz-blogger-festival-2010/\">\u003cem>chicharrones\u003c/em>\u003c/a> served fondue-style with a bowl of melted dark chocolate for your dipping pleasure. Yes, you heard right: \u003cstrong>Chocolate Dipped Chicharrones\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-65.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-65.jpg\" alt=\"St. James Cheese Company, Oysters and Caviar, and Spoils of the Butcher Competition\" title=\"St. James Cheese Company, Oysters and Caviar, and Spoils of the Butcher Competition\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-28322\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>St. James Cheese Company, Oysters and Caviar, and Spoils of the Butcher Competition\u003c/em>\u003c/p>\n\u003cp>As my blood began to turn to lardo, the only logical solution was to thin it out with a taste from the 5 wineries of the evening: \u003ca href=\"http://www.matthiasson.com/\">Matthiasson\u003c/a> (California), \u003ca href=\"http://www.elkcove.com/\">Elk Cove Vineyards\u003c/a> (Oregon), \u003ca href=\"http://www.scholiumwines.com/\">The Scholium Project\u003c/a> (California), \u003ca href=\"http://www.mccreacellars.com/\">McCrea Cellars\u003c/a> (Washington), and \u003ca href=\"http://www.chasecellars.com/\">Chase Cellars\u003c/a> (California).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-55.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-55.jpg\" alt=\"The Prince of Porc: Erick Loos (Besh Restaurant Group)\" title=\"The Prince of Porc: Erick Loos (Besh Restaurant Group)\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28316\">\u003c/a>\u003cbr>\n\u003cem>The Prince of Porc: Erick Loos (Besh Restaurant Group)\u003c/em>\u003c/p>\n\u003cp>The night ended with the crowning of \u003cstrong>The Prince of Porc\u003c/strong>. By decree of the pork-loving populus, \u003cstrong>Erick Loos\u003c/strong> took home the win with the help of the \u003cstrong>Mangalitsa\u003c/strong> wooly pig he raised at \u003ca href=\"http://www.laprovencerestaurant.com/\">La Provence\u003c/a>'s biodynamic farm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Cochon 555\u003c/strong> will be coming to \u003ca href=\"http://www.cochon555.com/menu/2011-tour-dates/65-san-francisco/\">San Francisco on 6/5\u003c/a>, the last of this year's 10-city tour before the whole shebang culminates at the \u003ca href=\"http://www.cochon555.com/menu/2011-tour-dates/65-san-francisco-2/\">Grand Cochon\u003c/a>, where all ten previous winners will face off at the FOOD & WINE Classic in Aspen on 6/19. \u003c/p>\n\n",
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"excerpt": "5 chefs + 5 pigs + 5 wineries converge in New Orleans for an evening of porcine bliss. Cochon 555 comes to San Francisco on June 5.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/quad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/quad.jpg\" alt=\"Cochon 555 in New Orleans\" title=\"Cochon 555 in New Orleans\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-28323\">\u003c/a>\u003cbr>\n\u003cem>Cochon 555 in New Orleans\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cochon555.com/\">Cochon 555\u003c/a>'s formula for success is simple: \u003cstrong>5 chefs + 5 pigs + 5 wineries = porcine bliss\u003c/strong>. The event -- part culinary competition, part pork orgy -- was founded by \u003cstrong>Brady Lowe\u003c/strong> three years ago to help family farms responsibly raising heritage breed pigs sustain and expand their businesses while educating communities nationwide about the tasty payoff of supporting these farmers. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-30.jpg\" alt=\"Cochon 555\" title=\"Cochon 555\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28315\">\u003c/a>\u003cbr>\n\u003cem>Roasted and Toasted\u003c/em>\u003c/p>\n\u003cp>As \u003cstrong>Cochon 555\u003c/strong> winds down its 10-city tour, I had a chance to catch the latest porktastic affair in \u003cstrong>New Orleans\u003c/strong>, where five local chefs prepared a nose-to-tail menu created from their heritage breed pig of choice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-64.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-64.jpg\" alt=\"Stephen Stryjewski (Cochon Restaurant) and Smoked Boudin with Spicy Mustard\" title=\"Stephen Stryjewski (Cochon Restaurant) and Smoked Boudin with Spicy Mustard\" width=\"500\" height=\"379\" class=\"alignnone size-full wp-image-28321\">\u003c/a>\u003cbr>\n\u003cem>Stephen Stryjewski (Cochon Restaurant) and Smoked Boudin with Spicy Mustard\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Chef #1: Stephen Stryjewski\u003c/strong>, \u003ca href=\"http://www.cochonrestaurant.com/\">Cochon Restaurant\u003c/a> (New Orleans, LA)\u003cbr>\n\u003cstrong>Pig #1: Red Wattle\u003c/strong>, \u003ca href=\"http://revivalmeats.com/\">Revival Meats\u003c/a> (Texas)\u003c/p>\n\u003cp>This year's James Beard Best Chef of the South, \u003cstrong>Stephen Stryjewski\u003c/strong>, was a strong contender. I had lunch earlier that day at Stryjewski's \u003ca href=\"http://www.cochonbutcher.com/\">Cochon Butcher\u003c/a>, and if that divine \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/05/cochon-butcher-new-orleans/\">BBQ Pork Sandwich\u003c/a> was any indicator of what was in store, we were in for a treat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-27.jpg\" alt=\"Sorghum Pork Rinds\" title=\"Sorghum Pork Rinds\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28314\">\u003c/a>\u003cbr>\n\u003cem>Sorghum Pork Rinds\u003c/em>\u003c/p>\n\u003cp>Cochon's smorgasbord of swine was large and plentiful. Among the dozen or so offerings was \u003cstrong>Smoked Boudin\u003c/strong> of course, one of Stryjewski's specialties. Other favorites included \u003cstrong>Open Faced Face\u003c/strong>, with farmer's cheese and white beans, \u003cstrong>Liver Cheese and Pepper Jelly\u003c/strong> on toast, \u003cstrong>Pork Rinds\u003c/strong> with \u003cstrong>Sorghum Molasses\u003c/strong> drizzled on top, and the tastiest use of pig's blood I have ever encountered, \u003cstrong>Chocolate and Chicory Blood Pudding\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-24.jpg\" alt=\"Chocolate and Chicory Blood Pudding garnished with Bacon\" title=\"Chocolate and Chicory Blood Pudding garnished with Bacon\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28313\">\u003c/a>\u003cbr>\n\u003cem>Chocolate and Chicory Blood Pudding garnished with Bacon\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-60.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-60.jpg\" alt=\"Erick Loos (La Provence) and Head-to-Trotter Tasting \" title=\"Erick Loos (La Provence) and Head-to-Trotter Tasting \" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-28318\">\u003c/a>\u003cbr>\n\u003cem>Erick Loos (La Provence) and Head-to-Trotter Tasting \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #2: Erick Loos\u003c/strong>, \u003ca href=\"http://www.laprovencerestaurant.com/\">La Provence\u003c/a> -- Besh Restaurant Group, (Lacombe, LA)\u003cbr>\n\u003cstrong>Pig #2: Mangalitsa\u003c/strong>, \u003ca href=\"http://www.youtube.com/watch?v=LNZ5oqHyxAM\">La Provence Farm\u003c/a> (Louisiana)\u003c/p>\n\u003cp>Representing the Besh Restaurant Group, \u003cstrong>Erick Loos\u003c/strong> blew us away with his creativity. He presented a mini four-course meal, showcasing a spectrum of techniques and thorough use of the animal. First up was the \u003cstrong>Pork Liver Parfait\u003c/strong> (a cool and savory concoction of liver and blood mousse, whipped lard, house-preserved peaches, and muscadine wine gelée). Admittedly, it was a little disorientating for my taste. Next came the \u003cstrong>Head to Toe Salad\u003c/strong>, composed of a terrine of the pig's head, tongue, skin, heart, tail, shanks, and trotters, topped with heirloom tomatoes and sugar cane vinaigrette. For our main, we had \u003cstrong>Slow Cooked Leg, Shoulder, and Loin\u003c/strong> served with porcini mushrooms over \u003cem>panisse\u003c/em>, a chickpea fritter traditionally from the South of France. The real stunner, however, was dessert. The \u003cstrong>Porked Alaska\u003c/strong>, bacon pecan crunch ice cream and amaretto cream melting softly inside a crispy meringue, was my favorite bite of the entire evening. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-63.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-63.jpg\" alt=\"Adolfo Garcia and Fried Coppa di Testa\" title=\"Adolfo Garcia and Fried Coppa di Testa\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28320\">\u003c/a>\u003cbr>\n\u003cem>Adolfo Garcia and Fried Coppa di Testa\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #3: Adolfo Garcia\u003c/strong>, \u003ca href=\"http://www.riomarseafood.com/\">RioMar\u003c/a> (New Orleans, LA)\u003cbr>\n\u003cstrong>Pig #3: Ossabaw\u003c/strong>, \u003ca href=\"http://www.blackhillmeats.com/blackhillmeats/About_Us.html\">Black Hill Ranch\u003c/a> (Texas)\u003c/p>\n\u003cp>Our third hometown chef, \u003cstrong>Adolfo Garcia\u003c/strong>, put his signature Spanish and Latin American flavors into his snout-to-toe creations. Favorites included fried \u003cstrong>Coppa di Testa\u003c/strong> balls, made with rich head cheese, and a spicy, tangy \u003cstrong>Empanada\u003c/strong> garnished with pickled onions. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-59.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-59.jpg\" alt=\"Bacon-spiked Tequila Shooters and Pork Liver Mousseline Cones\" title=\"Bacon-spiked Tequila Shooters and Pork Liver Mousseline Cones\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28317\">\u003c/a>\u003cbr>\n\u003cem>Bacon-spiked Tequila Shooters and Pork Liver Mousseline Cones\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #4: John Currence\u003c/strong>, \u003ca href=\"http://www.citygroceryonline.com/\">City Grocery\u003c/a> (Oxford, MS)\u003cbr>\n\u003cstrong>Pig #4: Berkshire\u003c/strong>, \u003ca href=\"http://www.newmanfarm.com/\">Newman Farm\u003c/a> (Missouri)\u003c/p>\n\u003cp>Born and raised in New Orleans, and a recent contestant on \u003cem>Top Chef Masters\u003c/em>, \u003cstrong>John Currence\u003c/strong> brought the party with his \u003cstrong>Sangrita Javelina\u003c/strong>, a shooter of tomato juice, bacon infused tequila, and bacon bits, with a rim dusted with powdered country ham and brown sugar. Also delightful were his mini cones of \u003cstrong>Pork Liver Mousseline\u003c/strong> topped with vinegar powdered \u003cem>chicharrones\u003c/em>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-61.jpg\" alt=\"Mike Lata (FIG) and Fried Head Cheese over Spring Peas\" title=\"Mike Lata (FIG) and Fried Head Cheese over Spring Peas\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-28319\">\u003c/a>\u003cbr>\n\u003cem>Mike Lata (FIG) and Fried Head Cheese over Spring Peas\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef #5: Mike Lata\u003c/strong>, \u003ca href=\"http://www.eatatfig.com/\">FIG\u003c/a> (Charleston, SC)\u003cbr>\n\u003cstrong>Pig #5\u003c/strong>: Large Black, \u003ca href=\"http://cawcawcreek.com/\">Caw Caw Creek\u003c/a> (South Carolina)\u003c/p>\n\u003cp>\u003cstrong>Mike Lata\u003c/strong> traveled the furthest for this swine-off, but that didn't prevent him from bringing his A-game. Favorite bites were his \u003cstrong>Crostini of Liver Mousse\u003c/strong> and a single square inch bit of perfectly fried \u003cstrong>Pork Belly\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-62.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-62.jpg\" alt=\"Team FIG and Porky Crostini\" title=\"Team FIG and Porky Crostini\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-28324\">\u003c/a>\u003cbr>\n\u003cem>Team FIG and Porky Crostini\u003c/em>\u003c/p>\n\u003cp>If the cornucopia of pork from these fine chefs wasn't enough to sate you, there was also massive cheese spread from \u003ca href=\"http://www.stjamescheese.com/\">St. James Cheese Company\u003c/a>, a literal boatload of \u003ca href=\"http://www.inlandseafood.com/default.asp\">oysters\u003c/a>, \u003ca href=\"http://www.blackrivercaviar.com/\">Black River Caviar\u003c/a>, a feast of whole roasted \u003cem>Porcelet de Lait\u003c/em> (young, milk-fed pig) courtesy of \u003cstrong>Naomi Pomeroy\u003c/strong> (\u003ca href=\"http://www.beastpdx.com/\">Beast PDX\u003c/a>) and \u003ca href=\"http://www.dartagnan.com/\">D'Artagnan\u003c/a>, and piles of succulent crawfish. For dessert, there were passed platters of \u003ca href=\"http://www.4505meats.com/\">4505 Meats'\u003c/a> legendary salty, sweet, chili-dusted \u003ca href=\"http://lickmyspoon.com/events/i-heart-chicharrones-foodbuzz-blogger-festival-2010/\">\u003cem>chicharrones\u003c/em>\u003c/a> served fondue-style with a bowl of melted dark chocolate for your dipping pleasure. Yes, you heard right: \u003cstrong>Chocolate Dipped Chicharrones\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-65.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-65.jpg\" alt=\"St. James Cheese Company, Oysters and Caviar, and Spoils of the Butcher Competition\" title=\"St. James Cheese Company, Oysters and Caviar, and Spoils of the Butcher Competition\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-28322\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>St. James Cheese Company, Oysters and Caviar, and Spoils of the Butcher Competition\u003c/em>\u003c/p>\n\u003cp>As my blood began to turn to lardo, the only logical solution was to thin it out with a taste from the 5 wineries of the evening: \u003ca href=\"http://www.matthiasson.com/\">Matthiasson\u003c/a> (California), \u003ca href=\"http://www.elkcove.com/\">Elk Cove Vineyards\u003c/a> (Oregon), \u003ca href=\"http://www.scholiumwines.com/\">The Scholium Project\u003c/a> (California), \u003ca href=\"http://www.mccreacellars.com/\">McCrea Cellars\u003c/a> (Washington), and \u003ca href=\"http://www.chasecellars.com/\">Chase Cellars\u003c/a> (California).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-55.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/2011_05_cochon555-55.jpg\" alt=\"The Prince of Porc: Erick Loos (Besh Restaurant Group)\" title=\"The Prince of Porc: Erick Loos (Besh Restaurant Group)\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28316\">\u003c/a>\u003cbr>\n\u003cem>The Prince of Porc: Erick Loos (Besh Restaurant Group)\u003c/em>\u003c/p>\n\u003cp>The night ended with the crowning of \u003cstrong>The Prince of Porc\u003c/strong>. By decree of the pork-loving populus, \u003cstrong>Erick Loos\u003c/strong> took home the win with the help of the \u003cstrong>Mangalitsa\u003c/strong> wooly pig he raised at \u003ca href=\"http://www.laprovencerestaurant.com/\">La Provence\u003c/a>'s biodynamic farm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Cochon 555\u003c/strong> will be coming to \u003ca href=\"http://www.cochon555.com/menu/2011-tour-dates/65-san-francisco/\">San Francisco on 6/5\u003c/a>, the last of this year's 10-city tour before the whole shebang culminates at the \u003ca href=\"http://www.cochon555.com/menu/2011-tour-dates/65-san-francisco-2/\">Grand Cochon\u003c/a>, where all ten previous winners will face off at the FOOD & WINE Classic in Aspen on 6/19. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-3.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26793\">\u003c/p>\n\u003cp>While I was in \u003ca href=\"http://www.wasabimon.com/archive/laduree-v-pierre-herme-macaron-taste-test/\" title=\"Macaron Taste Test\">Paris\u003c/a>, I was determined to get my hands of some \u003cem>cannelés\u003c/em>. I'd never seen any in the Bay Area and I was intrigued by these little cake-like treats that were cooked in very expensive copper molds (yes, I know you can buy silicon molds, but they don't caramelize the outer shell of the pastry). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-1.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26791\">\u003c/p>\n\u003cp>Thankfully, in Paris, cannelés are not in short supply. You can get them at almost any \u003cem>patisserie\u003c/em>, including the famous shops, like \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/19/laduree-v-pierre-herme-macaron-smackdown/\">Pierre Hermé and Ladurée\u003c/a>. While I samples cannelés all over Paris, some of the best I had were at tiny hole-in-the-wall pastry shops, where the baked goods were fresh and the \u003cem>patissier\u003c/em> beamed proudly over their work.\u003c/p>\n\u003cp>Still, though, I wanted more. I asked the ladies at \u003ca href=\"http://www.wasabimon.com/archive/librairie-gourmande-a-parisian-must-see\" title=\"Librairie Gourmande Paris\">Librairie Gourmande\u003c/a> where I should go to sample some of the city's best cannelés, and she sent me to \u003ca href=\"http://www.baillardran.com/\" title=\"baillardran cannelés\">Baillardran\u003c/a> a chain shop that supposedly sells real Bordeaux cannelés throughout France. As luck would have it, there was a Baillardran just east of Paris, in a little suburb that I could easily access by the Metro. So I made an afternoon of it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-2.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26792\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-4.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-26794\">\u003c/p>\n\u003cp>I walked into Baillardran and surveyed the goods. There were cannelés everywhere -- piled into mountains, arranged in circles, and patiently waiting in baking trays. They come in three sizes -- small, medium and large -- and you can also buy them at varying levels of \"doneness,\" similar to a steak. I liked the variety, which I wasn't expecting to find in a shop that sells only a single kind of pastry, but the options were exciting. I bought a few cannelés in the \"medium\" style, browned but not burnt, and then indulged in a handful of aluminum-lined copper cannelé molds, which they were selling for surprisingly cheap. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-6.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26796\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-5.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26795\">\u003c/p>\n\u003cp>I sat down and took a bite. The texture was what I expected: firm and gently smoky on the outside, tender and luscious on the inside, like little caramelized nuggets of \u003ca href=\"http://www.wasabimon.com/archive/gluten-free-orange-almond-bread-pudding-recipe/\" title=\"Orange Almond Bread Pudding\" target=\"_blank\">soft bread pudding\u003c/a>. These cannelés were more rummy-tasting than the others I'd had, adding a liquory tang to each bite. I ate one, then another, and then the final one that I'd expected to save until the next day. Alas, they were just too good to hold onto for more than a few minutes!\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.baillardran.com/\" title=\"Canele Baillardran Paris\">Baillardran\u003c/a>\u003c/strong>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/maps/XZlA\" title=\"Canele Baillardran Paris\">Map\u003c/a>\u003cbr>\n 2 Boulevard Jean Jaurès\u003cbr>\n92100 Boulogne-Billancourt\u003cbr>\nFrance +33 1 55 60 90 07\u003cbr>\nPhone: 05 56 99 13 75 \u003c/p>\n\n",
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"excerpt": "Baillardran Cannelés are a chain shop that sells cannelés all around France. Here's a virtual tour of this culinary gem.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-3.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26793\">\u003c/p>\n\u003cp>While I was in \u003ca href=\"http://www.wasabimon.com/archive/laduree-v-pierre-herme-macaron-taste-test/\" title=\"Macaron Taste Test\">Paris\u003c/a>, I was determined to get my hands of some \u003cem>cannelés\u003c/em>. I'd never seen any in the Bay Area and I was intrigued by these little cake-like treats that were cooked in very expensive copper molds (yes, I know you can buy silicon molds, but they don't caramelize the outer shell of the pastry). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-1.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26791\">\u003c/p>\n\u003cp>Thankfully, in Paris, cannelés are not in short supply. You can get them at almost any \u003cem>patisserie\u003c/em>, including the famous shops, like \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/19/laduree-v-pierre-herme-macaron-smackdown/\">Pierre Hermé and Ladurée\u003c/a>. While I samples cannelés all over Paris, some of the best I had were at tiny hole-in-the-wall pastry shops, where the baked goods were fresh and the \u003cem>patissier\u003c/em> beamed proudly over their work.\u003c/p>\n\u003cp>Still, though, I wanted more. I asked the ladies at \u003ca href=\"http://www.wasabimon.com/archive/librairie-gourmande-a-parisian-must-see\" title=\"Librairie Gourmande Paris\">Librairie Gourmande\u003c/a> where I should go to sample some of the city's best cannelés, and she sent me to \u003ca href=\"http://www.baillardran.com/\" title=\"baillardran cannelés\">Baillardran\u003c/a> a chain shop that supposedly sells real Bordeaux cannelés throughout France. As luck would have it, there was a Baillardran just east of Paris, in a little suburb that I could easily access by the Metro. So I made an afternoon of it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-2.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26792\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-4.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-26794\">\u003c/p>\n\u003cp>I walked into Baillardran and surveyed the goods. There were cannelés everywhere -- piled into mountains, arranged in circles, and patiently waiting in baking trays. They come in three sizes -- small, medium and large -- and you can also buy them at varying levels of \"doneness,\" similar to a steak. I liked the variety, which I wasn't expecting to find in a shop that sells only a single kind of pastry, but the options were exciting. I bought a few cannelés in the \"medium\" style, browned but not burnt, and then indulged in a handful of aluminum-lined copper cannelé molds, which they were selling for surprisingly cheap. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-6.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26796\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-5.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26795\">\u003c/p>\n\u003cp>I sat down and took a bite. The texture was what I expected: firm and gently smoky on the outside, tender and luscious on the inside, like little caramelized nuggets of \u003ca href=\"http://www.wasabimon.com/archive/gluten-free-orange-almond-bread-pudding-recipe/\" title=\"Orange Almond Bread Pudding\" target=\"_blank\">soft bread pudding\u003c/a>. These cannelés were more rummy-tasting than the others I'd had, adding a liquory tang to each bite. I ate one, then another, and then the final one that I'd expected to save until the next day. Alas, they were just too good to hold onto for more than a few minutes!\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.baillardran.com/\" title=\"Canele Baillardran Paris\">Baillardran\u003c/a>\u003c/strong>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/maps/XZlA\" title=\"Canele Baillardran Paris\">Map\u003c/a>\u003cbr>\n 2 Boulevard Jean Jaurès\u003cbr>\n92100 Boulogne-Billancourt\u003cbr>\nFrance +33 1 55 60 90 07\u003cbr>\nPhone: 05 56 99 13 75 \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cruising for Caffeine",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/coffee-ride.jpg\" alt=\"Coffee Ride\" title=\"Coffee Ride\" width=\"300\" height=\"402\" class=\"alignleft size-full wp-image-26761\">On one lovely sunny afternoon in early January, my friend \u003ca href=\"http://www.pamelapalma.com/\">Pamela Palma\u003c/a> and I decided to take a coffee break in the backyard of \u003ca href=\"http://www.visitgeneralstore.com/news/?p=473\">General Store\u003c/a>, a quaint little shop in the Outer Richmond located next door to \u003ca href=\"http://www.troublecoffee.com/\">Trouble Coffee\u003c/a>. We were taking a leisurely bike ride around the city and around 3 o'clock -- that magic hour that's perfect for a little caffeine boost -- we were both craving some coffee. \u003c/p>\n\u003cp>As we sat within the quiet walls of that peaceful sanctuary and sipped our drinks, we came upon the idea of creating an extended version of that day's journey: a bicycle tour that visited several of our favorite \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">coffee shops throughout the city\u003c/a>. As we're both cycling enthusiasts and devotees of good food and drink, this was the perfect blend of our passions. \u003c/p>\n\u003cp>We quickly came up with a list that would loop around the city, thus allowing our friends to burn off some caffeine if they chose to indulge themselves at each location: \u003ca href=\"http://sightglasscoffee.com/\">Sightglass Coffee\u003c/a> in SOMA; just right around the corner at Mission and 7th Street is \u003ca href=\"http://www.delapazcoffee.com/\">De La Paz Coffee\u003c/a> at their new location; \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle Coffee\u003c/a> at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building Marketplace\u003c/a>; \u003ca href=\"http://www.troublecoffee.com/\">Trouble Coffee\u003c/a> on Judah and 46th Street near Ocean Beach; \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a> at \u003ca href=\"http://www.floragrubb.com/idx/index.php\">Flora Grubb Gardens\u003c/a>; and \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a> in the Mission. \u003c/p>\n\u003cp>We set the date for early April and spread the word to our friends. Folks were encouraged to bring their own mugs and a steel stomach. \u003c/p>\n\u003cp>On the bright spring morning of the ride, close to 50 folks showed up for our 25-mile excursion. We hadn't warned any of the shops that we'd be arriving en masse, so our arrival felt a bit like a flash mob descending on the baristas. Their lazy Sunday turned into a Monday morning-like rush, but they were happy to accomodate us one drip coffee at a time. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After lingering at Sightglass for an hour, we ended up bypassing De La Paz as they were still renovating their new space. Onwards to the Ferry Building, where people also fueled up with Blue Bottle's delicious \u003ca href=\"http://www.flickr.com/photos/bayareabites/5635565178/in/set-72157626408920113\">caramelized Belgian-style waffles\u003c/a>. The energy came in handy as we wove through Fisherman's Wharf, Ft. Mason, zoomed past Crissy Field and climbed up through the hilly Presidio. We spread out along the vast lanes of The Great Highway, which was conveniently closed off for \u003ca href=\"http://www.sundaystreetssf.com/event-info\">Sunday Streets\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.ediblecommunities.com/sanfrancisco/index.php?/Winter-2011/giulietta-carrelli-trouble-coffee.html\">Giulietta Carrelli\u003c/a>, the proprietor of Trouble Coffee, greeted us warmly at our third stop and rang up our orders. Folks filled up on their \u003ca href=\"http://www.flickr.com/photos/bicigirl/5611001712/in/set-72157626478007522\">renowned fresh coconut water\u003c/a> and thick-sliced toast slathered with cinnamon and butter, peanut butter or Nutella. And of course, we guzzled more coffee as there was still lots of riding on the agenda. \u003c/p>\n\u003cp>After a much-needed pit stop at a public bathroom on La Playa, we meandered up the long, slow incline of Sloat Avenue, then cut through to Monterey Boulevard. Alemany Boulevard took us down to Hunter's Point, and we soon descended upon Flora Grubb Gardens, a lovely urban oasis located in Bayview. The line for Ritual Roasters was bit shorter, as people were well-buzzed, hungry for dinner and ready to retire for the day. We made an executive decision to end the tour there and Four Barrel would have to wait another time. \u003c/p>\n\u003cp>Pamela and I were thrilled to discover that we were able to introduce many of our friends to new shops and bike routes within the city. You can try out our route by following the Google Map below. Approximately half of it follows bike paths and streets with bike lanes. It's an intermediate ride with several climbs throughout the city loop, so feel free to reference the \u003ca href=\"http://www.sfbike.org/download/SF_Bike_Map_2009.pdf\">San Francisco Bike Map\u003c/a> to get approximations of elevation or to plot out an easier course. Be sure to stay well-hydrated, wear a helmet and have fun!\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"300\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&oe=UTF8&msa=0&msid=211174558017915922980.0004a14015d6fe5ef01f6&ll=37.769182,-122.450991&spn=0.078482,0.121528&output=embed\">\u003c/iframe>\u003cbr>View \u003ca href=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&oe=UTF8&msa=0&msid=211174558017915922980.0004a14015d6fe5ef01f6&ll=37.769182,-122.450991&spn=0.078482,0.121528&source=embed\">San Francisco Coffee Ride!\u003c/a> in a larger map\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2F&set_id=72157626408920113&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2F&set_id=72157626408920113&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Check out more photos from our coffee ride from \u003ca href=\"http://www.flickr.com/photos/bicigirl/sets/72157626478007522/\">Pamela Palma's Flickr set.\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/coffee-ride.jpg\" alt=\"Coffee Ride\" title=\"Coffee Ride\" width=\"300\" height=\"402\" class=\"alignleft size-full wp-image-26761\">On one lovely sunny afternoon in early January, my friend \u003ca href=\"http://www.pamelapalma.com/\">Pamela Palma\u003c/a> and I decided to take a coffee break in the backyard of \u003ca href=\"http://www.visitgeneralstore.com/news/?p=473\">General Store\u003c/a>, a quaint little shop in the Outer Richmond located next door to \u003ca href=\"http://www.troublecoffee.com/\">Trouble Coffee\u003c/a>. We were taking a leisurely bike ride around the city and around 3 o'clock -- that magic hour that's perfect for a little caffeine boost -- we were both craving some coffee. \u003c/p>\n\u003cp>As we sat within the quiet walls of that peaceful sanctuary and sipped our drinks, we came upon the idea of creating an extended version of that day's journey: a bicycle tour that visited several of our favorite \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">coffee shops throughout the city\u003c/a>. As we're both cycling enthusiasts and devotees of good food and drink, this was the perfect blend of our passions. \u003c/p>\n\u003cp>We quickly came up with a list that would loop around the city, thus allowing our friends to burn off some caffeine if they chose to indulge themselves at each location: \u003ca href=\"http://sightglasscoffee.com/\">Sightglass Coffee\u003c/a> in SOMA; just right around the corner at Mission and 7th Street is \u003ca href=\"http://www.delapazcoffee.com/\">De La Paz Coffee\u003c/a> at their new location; \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle Coffee\u003c/a> at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building Marketplace\u003c/a>; \u003ca href=\"http://www.troublecoffee.com/\">Trouble Coffee\u003c/a> on Judah and 46th Street near Ocean Beach; \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a> at \u003ca href=\"http://www.floragrubb.com/idx/index.php\">Flora Grubb Gardens\u003c/a>; and \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a> in the Mission. \u003c/p>\n\u003cp>We set the date for early April and spread the word to our friends. Folks were encouraged to bring their own mugs and a steel stomach. \u003c/p>\n\u003cp>On the bright spring morning of the ride, close to 50 folks showed up for our 25-mile excursion. We hadn't warned any of the shops that we'd be arriving en masse, so our arrival felt a bit like a flash mob descending on the baristas. Their lazy Sunday turned into a Monday morning-like rush, but they were happy to accomodate us one drip coffee at a time. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After lingering at Sightglass for an hour, we ended up bypassing De La Paz as they were still renovating their new space. Onwards to the Ferry Building, where people also fueled up with Blue Bottle's delicious \u003ca href=\"http://www.flickr.com/photos/bayareabites/5635565178/in/set-72157626408920113\">caramelized Belgian-style waffles\u003c/a>. The energy came in handy as we wove through Fisherman's Wharf, Ft. Mason, zoomed past Crissy Field and climbed up through the hilly Presidio. We spread out along the vast lanes of The Great Highway, which was conveniently closed off for \u003ca href=\"http://www.sundaystreetssf.com/event-info\">Sunday Streets\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.ediblecommunities.com/sanfrancisco/index.php?/Winter-2011/giulietta-carrelli-trouble-coffee.html\">Giulietta Carrelli\u003c/a>, the proprietor of Trouble Coffee, greeted us warmly at our third stop and rang up our orders. Folks filled up on their \u003ca href=\"http://www.flickr.com/photos/bicigirl/5611001712/in/set-72157626478007522\">renowned fresh coconut water\u003c/a> and thick-sliced toast slathered with cinnamon and butter, peanut butter or Nutella. And of course, we guzzled more coffee as there was still lots of riding on the agenda. \u003c/p>\n\u003cp>After a much-needed pit stop at a public bathroom on La Playa, we meandered up the long, slow incline of Sloat Avenue, then cut through to Monterey Boulevard. Alemany Boulevard took us down to Hunter's Point, and we soon descended upon Flora Grubb Gardens, a lovely urban oasis located in Bayview. The line for Ritual Roasters was bit shorter, as people were well-buzzed, hungry for dinner and ready to retire for the day. We made an executive decision to end the tour there and Four Barrel would have to wait another time. \u003c/p>\n\u003cp>Pamela and I were thrilled to discover that we were able to introduce many of our friends to new shops and bike routes within the city. You can try out our route by following the Google Map below. Approximately half of it follows bike paths and streets with bike lanes. It's an intermediate ride with several climbs throughout the city loop, so feel free to reference the \u003ca href=\"http://www.sfbike.org/download/SF_Bike_Map_2009.pdf\">San Francisco Bike Map\u003c/a> to get approximations of elevation or to plot out an easier course. Be sure to stay well-hydrated, wear a helmet and have fun!\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"300\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&oe=UTF8&msa=0&msid=211174558017915922980.0004a14015d6fe5ef01f6&ll=37.769182,-122.450991&spn=0.078482,0.121528&output=embed\">\u003c/iframe>\u003cbr>View \u003ca href=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&oe=UTF8&msa=0&msid=211174558017915922980.0004a14015d6fe5ef01f6&ll=37.769182,-122.450991&spn=0.078482,0.121528&source=embed\">San Francisco Coffee Ride!\u003c/a> in a larger map\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2F&set_id=72157626408920113&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2F&set_id=72157626408920113&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Check out more photos from our coffee ride from \u003ca href=\"http://www.flickr.com/photos/bicigirl/sets/72157626478007522/\">Pamela Palma's Flickr set.\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ladurée v. Pierre Hermé Macaron Smackdown",
"title": "Ladurée v. Pierre Hermé Macaron Smackdown",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Header500.jpg\" alt=\"Macaron Taste Test\" title=\"Macaron Taste Test\" width=\"500\" height=\"332\" class=\"aligncenter size-full wp-image-26388\">\u003c/p>\n\u003cp>It's no secret that I'm a fan of sweets, and macarons are at the top of that list. I've \u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\" title=\"Macaron Week\">written about macarons\u003c/a> extensively on my blog, and made hundreds of them while testing \u003ca href=\"http://www.wasabimon.com/archive/i-heart-macarons-hisako-ogita/\" title=\"How to make macarons\">recipes for a macaron cookbook\u003c/a>. I've eaten them at every location in San Francisco that I learned made them, and it's not uncommon for me to BART over to SF just to visit \u003ca href=\"http://www.paulettemacarons.com/\" title=\"Paulette Macarons\">Paulette\u003c/a>. \u003c/p>\n\u003cp>I was in Paris this week, and the very first adventure I went on was to go find the two most famous pastry shops in town and try their macarons. That's right -- I went on a macaron pilgrimage, visiting both \u003ca href=\"http://www.pierreherme.com/e-gourmandises/familly.cgi?id=29&cwsid=3798ph0A000108ph2852530\" title=\"Pierre Hermé\">Pierre Hermé\u003c/a> and \u003ca href=\"http://www.laduree.fr/fr/fabricant/produits/macarons\" title=\"Ladurée\">Ladurée\u003c/a> in the same day. I bought a couple in each location and put them to the test to see who had the better pastry.\u003c/p>\n\u003cp>\u003cem>Ed note: You'll notice I used the term \"pastry\" instead of \"cookie.\" That's because every time I called macarons \"cookies\" in Paris, I was corrected. According to the Parisians I talked to, macarons are most definitely not cookies. Lesson learned!\u003c/em>\u003c/p>\n\u003cp>After a little digging, I learned that both Ladurée and Hermé had locations on Rue Bonaparte, not far from the Seine River. Headed to a perfectly central location on the left bank, I planned my day: I would buy a handful of macarons at each bakery, then enjoy them in the sunshine while sitting along the river. The weather was topping out at 72 degrees that day, and I couldn't think of a better way to spend my afternoon than nibbling gourmet goodies in the Parisian sun. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree11.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26384\">\u003c/a>\u003c/p>\n\u003cp>My first stop was Ladurée, where the scent of pure sugar wafted out the door and down the street to greet me at the corner, beckoning me to the shopfront. I was immediately swept away by an incredible assortment of pastries in all sizes and colors, including a selection of ten or so flavors of macarons and a handful of larger macarons that were three times the normal size. The decor was delightfully, classically \"French,\" or at least what this American girl thinks of when she dreams of French pastry from thousands of miles away in California. Think rich greens, blues and browns, pinstripes, and matching seafoam-green ribbons on every box. I felt like I was walking into a Parisian pastry fairy tale.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree31.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26386\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree21.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26385\">\u003c/a>\u003c/p>\n\u003cp>The line was out the door, but no worry; that gave me plenty of time to gawk without looking like a loafer. After staring in awe at their selection of sweets, I chose two flavors of macarons -- salted caramel and chocolate orange -- and headed out the door to visit Pierre Hermé's shop down the street.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme11.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26380\">\u003c/p>\n\u003cp>Pierre Hermé was less classically decorated than Ladurée, and was instead very sleek and stylish. The place was decked out in glass and dark teak-looking wood, rounded out with black accents. Here, the desserts provided all the color to the joint, and I suspect that was the whole point. In the dark environment, each little treat glowed like it was Louis XV's crown jewels. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme31.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26382\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme21.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26381\">\u003c/a>\u003c/p>\n\u003cp>Here I selected two more macarons -- passion fruit and vanilla olive oil (!!) -- and made my way to the Seine River to put these little jewels of egg white and sugar to the test.\u003c/p>\n\u003cp>\u003cstrong>The Test\u003c/strong>\u003cbr>\nVisually, both shop's macarons were gorgeous. Their colors were bright and they flaunted themselves, unashamed, in the Parisian spring sunshine. The first thing I noticed, though, was that Ladurée's macarons were a little lacking in the filling department, and their shells were a little cracked, while Hermé's macarons were literally bubbling over with filling and the shells were perfectly in-tact, with not a crack to be seen. Upon the first bite, though, it turned out that one of Hermé's macarons -- the passionfruit -- had soaked up the moisture in the filling, making the shell soggy. Also, the passionfruit was really, \u003cem>really\u003c/em> tart, and almost made me turn my face inside out. While I did like the flavor, it was a little shocking considering the fluffy texture of the buttercream filling.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree41.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree41.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26387\">\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme41.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26383\">\u003c/p>\n\u003cp>Here it's important to note that both bakeries use the \u003ca href=\"http://www.wasabimon.com/archive/macaron-recipe/\" title=\"Macaron Recipe\">Italian meringue method for making macarons\u003c/a>, since it yields a more stable batter (anyone who's made macarons knows how \u003ca href=\"http://notsohumblepie.blogspot.com/2010/08/macaron-troubleshooting-new-recipe.html\" title=\"Macaron Troubleshooting\">volatile the process can be\u003c/a>) and a somewhat denser finished product. While Ladurée's macarons had less filling to boast and the shells were a little worse for wear, they both displayed consistency in quality -- the shells were crispy on the outside and soft in the middle, and had a lovely little \u003cem>crunch\u003c/em> when bitten into. Hermé's on the other hand, were softer and lighter, floating on your tongue like little sugary clouds, like the very first bite of cotton candy you tried when you were four years old. \u003c/p>\n\u003cp>Flavor-wise, both were lovely, but I felt that while Ladurée's macarons were more consistently better, Hermé's flavors were more creative. The vanilla olive oil variety was particular unique, and incredibly satisfying, but the passion fruit was a little too much of a sock in the face for me to enjoy it. Ladurée's chocolate orange was smooth and creamy, and the salted caramel divine, but they were flavors I'd expect to see in a macaron, and therefore didn't stand out beyond their high quality of overall flavor.\u003c/p>\n\u003cp>\u003cstrong>The Verdict\u003c/strong>\u003cbr>\nIf I had to pick a winner (and I guess I do, given the title of this post), I'd say that the Macaron Oscar goes to Pierre Hermé, with his vanilla olive oil variety. Hermé also packed in the filling, which made for a better visual experience and a more satisfying first bite, making the overall package a sheer dream. That said, Ladurée certainly held their own in the battle; their macarons were more \u003cem>consistently\u003c/em> good, but the shortage of filling and the cracked shells were kind of a bummer.\u003c/p>\n\u003cp>My final word? Visit both. If you're in the left bank area, the two shops are only like three blocks apart, so stage your own battle!\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Pierre Hermé\u003c/strong>\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Pierre+Herme,+72+Rue+Bonaparte,+75006+Paris&aq=&sll=48.851458,2.332814&sspn=0.006664,0.018196&ie=UTF8&hq=Pierre+Herme,&hnear=72+Rue+Bonaparte,+75006+Paris,+Ile-de-France,+France&z=16&iwloc=A\" title=\"Map to Pierre Herme\">72, rue Bonaparte\u003cbr>\n75006 Paris, France\u003c/a>\u003cbr>\nTel : +33 (1) 43 54 47 77\u003cbr>\nNear the Saint-Germain des Prés Paris Metro station\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Ladurée\u003c/strong>\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Ladur%C3%A9e,+21+Rue+Bonaparte,+75006+Paris,+France&aq=0&sll=37.0625,-95.677068&sspn=32.885543,74.53125&ie=UTF8&hq=Ladur%C3%A9e,&hnear=21+Rue+Bonaparte,+75006+Paris,+Ile-de-France,+France&z=16&iwloc=A\" title=\"Map to Laduree\">21, Rue Bonaparte\u003cbr>\n75006 Paris, France\u003c/a>\u003cbr>\nTel : +33 (1) 44 07 64 87 \u003cbr>\nNear the Saint Sulpice Metro station\u003c/p>\n\n",
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"excerpt": "Ladurée v. Pierre Hermé Macaron Smackdown: Who has the better macaron?",
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"slug": "laduree-v-pierre-herme-macaron-smackdown",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Header500.jpg\" alt=\"Macaron Taste Test\" title=\"Macaron Taste Test\" width=\"500\" height=\"332\" class=\"aligncenter size-full wp-image-26388\">\u003c/p>\n\u003cp>It's no secret that I'm a fan of sweets, and macarons are at the top of that list. I've \u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\" title=\"Macaron Week\">written about macarons\u003c/a> extensively on my blog, and made hundreds of them while testing \u003ca href=\"http://www.wasabimon.com/archive/i-heart-macarons-hisako-ogita/\" title=\"How to make macarons\">recipes for a macaron cookbook\u003c/a>. I've eaten them at every location in San Francisco that I learned made them, and it's not uncommon for me to BART over to SF just to visit \u003ca href=\"http://www.paulettemacarons.com/\" title=\"Paulette Macarons\">Paulette\u003c/a>. \u003c/p>\n\u003cp>I was in Paris this week, and the very first adventure I went on was to go find the two most famous pastry shops in town and try their macarons. That's right -- I went on a macaron pilgrimage, visiting both \u003ca href=\"http://www.pierreherme.com/e-gourmandises/familly.cgi?id=29&cwsid=3798ph0A000108ph2852530\" title=\"Pierre Hermé\">Pierre Hermé\u003c/a> and \u003ca href=\"http://www.laduree.fr/fr/fabricant/produits/macarons\" title=\"Ladurée\">Ladurée\u003c/a> in the same day. I bought a couple in each location and put them to the test to see who had the better pastry.\u003c/p>\n\u003cp>\u003cem>Ed note: You'll notice I used the term \"pastry\" instead of \"cookie.\" That's because every time I called macarons \"cookies\" in Paris, I was corrected. According to the Parisians I talked to, macarons are most definitely not cookies. Lesson learned!\u003c/em>\u003c/p>\n\u003cp>After a little digging, I learned that both Ladurée and Hermé had locations on Rue Bonaparte, not far from the Seine River. Headed to a perfectly central location on the left bank, I planned my day: I would buy a handful of macarons at each bakery, then enjoy them in the sunshine while sitting along the river. The weather was topping out at 72 degrees that day, and I couldn't think of a better way to spend my afternoon than nibbling gourmet goodies in the Parisian sun. \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/24/2011/04/Laduree11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree11.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26384\">\u003c/a>\u003c/p>\n\u003cp>My first stop was Ladurée, where the scent of pure sugar wafted out the door and down the street to greet me at the corner, beckoning me to the shopfront. I was immediately swept away by an incredible assortment of pastries in all sizes and colors, including a selection of ten or so flavors of macarons and a handful of larger macarons that were three times the normal size. The decor was delightfully, classically \"French,\" or at least what this American girl thinks of when she dreams of French pastry from thousands of miles away in California. Think rich greens, blues and browns, pinstripes, and matching seafoam-green ribbons on every box. I felt like I was walking into a Parisian pastry fairy tale.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree31.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26386\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree21.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26385\">\u003c/a>\u003c/p>\n\u003cp>The line was out the door, but no worry; that gave me plenty of time to gawk without looking like a loafer. After staring in awe at their selection of sweets, I chose two flavors of macarons -- salted caramel and chocolate orange -- and headed out the door to visit Pierre Hermé's shop down the street.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme11.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26380\">\u003c/p>\n\u003cp>Pierre Hermé was less classically decorated than Ladurée, and was instead very sleek and stylish. The place was decked out in glass and dark teak-looking wood, rounded out with black accents. Here, the desserts provided all the color to the joint, and I suspect that was the whole point. In the dark environment, each little treat glowed like it was Louis XV's crown jewels. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme31.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26382\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme21.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26381\">\u003c/a>\u003c/p>\n\u003cp>Here I selected two more macarons -- passion fruit and vanilla olive oil (!!) -- and made my way to the Seine River to put these little jewels of egg white and sugar to the test.\u003c/p>\n\u003cp>\u003cstrong>The Test\u003c/strong>\u003cbr>\nVisually, both shop's macarons were gorgeous. Their colors were bright and they flaunted themselves, unashamed, in the Parisian spring sunshine. The first thing I noticed, though, was that Ladurée's macarons were a little lacking in the filling department, and their shells were a little cracked, while Hermé's macarons were literally bubbling over with filling and the shells were perfectly in-tact, with not a crack to be seen. Upon the first bite, though, it turned out that one of Hermé's macarons -- the passionfruit -- had soaked up the moisture in the filling, making the shell soggy. Also, the passionfruit was really, \u003cem>really\u003c/em> tart, and almost made me turn my face inside out. While I did like the flavor, it was a little shocking considering the fluffy texture of the buttercream filling.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree41.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree41.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26387\">\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme41.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26383\">\u003c/p>\n\u003cp>Here it's important to note that both bakeries use the \u003ca href=\"http://www.wasabimon.com/archive/macaron-recipe/\" title=\"Macaron Recipe\">Italian meringue method for making macarons\u003c/a>, since it yields a more stable batter (anyone who's made macarons knows how \u003ca href=\"http://notsohumblepie.blogspot.com/2010/08/macaron-troubleshooting-new-recipe.html\" title=\"Macaron Troubleshooting\">volatile the process can be\u003c/a>) and a somewhat denser finished product. While Ladurée's macarons had less filling to boast and the shells were a little worse for wear, they both displayed consistency in quality -- the shells were crispy on the outside and soft in the middle, and had a lovely little \u003cem>crunch\u003c/em> when bitten into. Hermé's on the other hand, were softer and lighter, floating on your tongue like little sugary clouds, like the very first bite of cotton candy you tried when you were four years old. \u003c/p>\n\u003cp>Flavor-wise, both were lovely, but I felt that while Ladurée's macarons were more consistently better, Hermé's flavors were more creative. The vanilla olive oil variety was particular unique, and incredibly satisfying, but the passion fruit was a little too much of a sock in the face for me to enjoy it. Ladurée's chocolate orange was smooth and creamy, and the salted caramel divine, but they were flavors I'd expect to see in a macaron, and therefore didn't stand out beyond their high quality of overall flavor.\u003c/p>\n\u003cp>\u003cstrong>The Verdict\u003c/strong>\u003cbr>\nIf I had to pick a winner (and I guess I do, given the title of this post), I'd say that the Macaron Oscar goes to Pierre Hermé, with his vanilla olive oil variety. Hermé also packed in the filling, which made for a better visual experience and a more satisfying first bite, making the overall package a sheer dream. That said, Ladurée certainly held their own in the battle; their macarons were more \u003cem>consistently\u003c/em> good, but the shortage of filling and the cracked shells were kind of a bummer.\u003c/p>\n\u003cp>My final word? Visit both. If you're in the left bank area, the two shops are only like three blocks apart, so stage your own battle!\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Pierre Hermé\u003c/strong>\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Pierre+Herme,+72+Rue+Bonaparte,+75006+Paris&aq=&sll=48.851458,2.332814&sspn=0.006664,0.018196&ie=UTF8&hq=Pierre+Herme,&hnear=72+Rue+Bonaparte,+75006+Paris,+Ile-de-France,+France&z=16&iwloc=A\" title=\"Map to Pierre Herme\">72, rue Bonaparte\u003cbr>\n75006 Paris, France\u003c/a>\u003cbr>\nTel : +33 (1) 43 54 47 77\u003cbr>\nNear the Saint-Germain des Prés Paris Metro station\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ladurée\u003c/strong>\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Ladur%C3%A9e,+21+Rue+Bonaparte,+75006+Paris,+France&aq=0&sll=37.0625,-95.677068&sspn=32.885543,74.53125&ie=UTF8&hq=Ladur%C3%A9e,&hnear=21+Rue+Bonaparte,+75006+Paris,+Ile-de-France,+France&z=16&iwloc=A\" title=\"Map to Laduree\">21, Rue Bonaparte\u003cbr>\n75006 Paris, France\u003c/a>\u003cbr>\nTel : +33 (1) 44 07 64 87 \u003cbr>\nNear the Saint Sulpice Metro station\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Polpettone alla Toscano, or Tuscan Meatballs Recipe",
"title": "Polpettone alla Toscano, or Tuscan Meatballs Recipe",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In the United States, we have this idea that Italian meatballs are best piled on top of a huge mound of spaghetti noodles. Remember the song, spaghetti with meatballs, all covered with cheese? Well, the only way I've come across \u003cem>polpette\u003c/em> en Italia is on their own, usually in a simple, tart \u003cem>pomodoro\u003c/em> sauce. I've eaten polpette everywhere from Bologna to Brindisi, and while there are subtle differences in each region's traditional recipe, not once have I seen a menu offering \u003cem>spaghetti con polpette\u003c/em>. \u003c/p>\n\u003cp>Perhaps they serve spaghetti with meatballs somewhere in the country (and if you know where, please feel free to chime in), but according to my friend's mom Angela, an incredible home cook in the Puglia region, meatballs are generally served on their own in the \u003cem>second piatti\u003c/em> (second course), while pasta is served separately for the \u003cem>primi piatti\u003c/em> course, or first course.\u003c/p>\n\u003cp>These days I'm in \u003cem>Firenze\u003c/em>, or Florence, so the recipe I'm going to share with you is uniquely \u003cem>fiorentino\u003c/em>. This dish comes from the kind woman who runs the hotel I'm staying at, who, when it came up in conversation that I was writing this post, was all too excited to share a bit of her family's culinary history with the rest of the world. Her only condition was that I not mention her name and that I should inform you all that \u003ca href=\"http://www.wasabimon.com/archive/review-the-pioneer-woman-cooks-comfort-meatballs/\" title=\"American Meatball Recipe\">American meatballs\u003c/a> are missing the \u003ca href=\"http://www.wasabimon.com/archive/hickorys-bacon-wrapped-chicken-recipe/\" title=\"Bacon Wrapped Chicken\">necessary addition of cured pork\u003c/a>, and that on all of her trips to the states, she had to stop ordering meatballs because they were too bland for her. So, there you go. More bacon!\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Polpettone alla Toscano (Tuscan Meatballs Recipe)\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>This meatball recipe comes to you straight from Florence, Italy, highlighting the best of Tuscan cooking.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/italian-meatballs-recipe.jpg\" alt=\"Italian Meatballs Recipe\" title=\"Italian Meatballs Recipe\" width=\"425\" height=\"282\" class=\"aligncenter size-full wp-image-26033 photo\">\u003cbr>\n By \u003cspan class=\"author\">Stephanie Stiavetti\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">30 min \u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">40 min \u003cspan class=\"value-title\" title=\"PT40M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">1 hour 10 min \u003cspan class=\"value-title\" title=\"PT1H10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">makes 8 meatballs, enough to feed 2 people as an entree\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/4 cup breadcrumbs \u003c/li>\n\u003cli class=\"ingredient\">1/2 cup milk, at room temperature\u003c/li>\n\u003cli class=\"ingredient\">1 pound ground beef\u003c/li>\n\u003cli class=\"ingredient\">1/4 pound prosciutto, chopped fine\u003c/li>\n\u003cli class=\"ingredient\">1 egg, beaten\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon salt \u003c/li>\n\u003cli class=\"ingredient\">1/4 cup freshly chopped parsley\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup grated \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/28/if-you-grate-the-cheese-be-grateful-for-the-rind/\" title=\"Pasta ala Parmigiano Reggian Recipe\">Parmesan cheese\u003c/a> (get the good stuff -- trust me!)\u003c/li>\n\u003cli class=\"ingredient\">1 cup white flour \u003c/li>\n\u003cli class=\"ingredient\">4 tablespoons extra-virgin olive oil \u003c/li>\n\u003cli class=\"ingredient\">3 tablespoon grated carrot\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup finely minced onion \u003c/li>\n\u003cli class=\"ingredient\">1/4 cup white wine\u003c/li>\n\u003cli class=\"ingredient\">2 cups \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/21/tomatoes-an-addiction-early-girl-tomato-sauce/\" title=\"Tomato Sauce Recipe\">tomato sauce\u003c/a>\u003c/li>\n\u003cli class=\"ingredient\">Parmesan cheese for garnish\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Soak the breadcrumbs in milk for five minutes. Strains and squeeze to remove excess milk, then loosen crumbed and spread over a plate.\u003c/li>\n\u003cli>In a large bowl, mix together with the beef, prosciutto, egg, parsley and Parmesan cheese. Mix well with your hands.\u003c/li>\n\u003cli> Moisten your hands with a little water and form the meat into 8 meatballs of the same size. Be sure to pack them well and not leave any openings, otherwise the meatballs will fall apart while cooking. Place the flour into a small bowl and roll the meatballs lightly in the flour until evenly coated. \u003c/li>\n\u003cli> In a large sauté pan with a lid, heat the olive oil over medium heat. \u003cem>Gently\u003c/em> brown meatballs all over, allowing a nice, savory crust to form. Turn the heat to low.\u003c/li>\n\u003cli> To the pan add the carrot and onion. Cook gently just until the vegetables start to brown, then pour in white wine and tomato sauce. Allow to cook, uncovered, for 5 minutes, nudging occasionally with a spatula to keep them from sticking to the bottom of the pan. Gently turn meatballs over, cover the pan, and finish cooking until they are cooked through, about 7 more minutes, again nudging to prevent sticking. If you like, you can remove the meatballs from the pan and continue cooking the sauce, uncovered, until it thickens.\u003c/li>\n\u003cli> Allow meatballs to rest for 5 minutes before serving. Serve meatballs hot, covered with tomato sauce and garnished with parmesan cheese. Also, feel free to serve these bad boys on a sandwich with a little provolone, which is most definitely Italian!\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Italian\u003c/em>\u003c/p>\n\u003c/fieldset>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In the United States, we have this idea that Italian meatballs are best piled on top of a huge mound of spaghetti noodles. Remember the song, spaghetti with meatballs, all covered with cheese? Well, the only way I've come across \u003cem>polpette\u003c/em> en Italia is on their own, usually in a simple, tart \u003cem>pomodoro\u003c/em> sauce. I've eaten polpette everywhere from Bologna to Brindisi, and while there are subtle differences in each region's traditional recipe, not once have I seen a menu offering \u003cem>spaghetti con polpette\u003c/em>. \u003c/p>\n\u003cp>Perhaps they serve spaghetti with meatballs somewhere in the country (and if you know where, please feel free to chime in), but according to my friend's mom Angela, an incredible home cook in the Puglia region, meatballs are generally served on their own in the \u003cem>second piatti\u003c/em> (second course), while pasta is served separately for the \u003cem>primi piatti\u003c/em> course, or first course.\u003c/p>\n\u003cp>These days I'm in \u003cem>Firenze\u003c/em>, or Florence, so the recipe I'm going to share with you is uniquely \u003cem>fiorentino\u003c/em>. This dish comes from the kind woman who runs the hotel I'm staying at, who, when it came up in conversation that I was writing this post, was all too excited to share a bit of her family's culinary history with the rest of the world. Her only condition was that I not mention her name and that I should inform you all that \u003ca href=\"http://www.wasabimon.com/archive/review-the-pioneer-woman-cooks-comfort-meatballs/\" title=\"American Meatball Recipe\">American meatballs\u003c/a> are missing the \u003ca href=\"http://www.wasabimon.com/archive/hickorys-bacon-wrapped-chicken-recipe/\" title=\"Bacon Wrapped Chicken\">necessary addition of cured pork\u003c/a>, and that on all of her trips to the states, she had to stop ordering meatballs because they were too bland for her. So, there you go. More bacon!\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Polpettone alla Toscano (Tuscan Meatballs Recipe)\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>This meatball recipe comes to you straight from Florence, Italy, highlighting the best of Tuscan cooking.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/italian-meatballs-recipe.jpg\" alt=\"Italian Meatballs Recipe\" title=\"Italian Meatballs Recipe\" width=\"425\" height=\"282\" class=\"aligncenter size-full wp-image-26033 photo\">\u003cbr>\n By \u003cspan class=\"author\">Stephanie Stiavetti\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">30 min \u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">40 min \u003cspan class=\"value-title\" title=\"PT40M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">1 hour 10 min \u003cspan class=\"value-title\" title=\"PT1H10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">makes 8 meatballs, enough to feed 2 people as an entree\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/4 cup breadcrumbs \u003c/li>\n\u003cli class=\"ingredient\">1/2 cup milk, at room temperature\u003c/li>\n\u003cli class=\"ingredient\">1 pound ground beef\u003c/li>\n\u003cli class=\"ingredient\">1/4 pound prosciutto, chopped fine\u003c/li>\n\u003cli class=\"ingredient\">1 egg, beaten\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon salt \u003c/li>\n\u003cli class=\"ingredient\">1/4 cup freshly chopped parsley\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup grated \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/28/if-you-grate-the-cheese-be-grateful-for-the-rind/\" title=\"Pasta ala Parmigiano Reggian Recipe\">Parmesan cheese\u003c/a> (get the good stuff -- trust me!)\u003c/li>\n\u003cli class=\"ingredient\">1 cup white flour \u003c/li>\n\u003cli class=\"ingredient\">4 tablespoons extra-virgin olive oil \u003c/li>\n\u003cli class=\"ingredient\">3 tablespoon grated carrot\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup finely minced onion \u003c/li>\n\u003cli class=\"ingredient\">1/4 cup white wine\u003c/li>\n\u003cli class=\"ingredient\">2 cups \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/21/tomatoes-an-addiction-early-girl-tomato-sauce/\" title=\"Tomato Sauce Recipe\">tomato sauce\u003c/a>\u003c/li>\n\u003cli class=\"ingredient\">Parmesan cheese for garnish\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Soak the breadcrumbs in milk for five minutes. Strains and squeeze to remove excess milk, then loosen crumbed and spread over a plate.\u003c/li>\n\u003cli>In a large bowl, mix together with the beef, prosciutto, egg, parsley and Parmesan cheese. Mix well with your hands.\u003c/li>\n\u003cli> Moisten your hands with a little water and form the meat into 8 meatballs of the same size. Be sure to pack them well and not leave any openings, otherwise the meatballs will fall apart while cooking. Place the flour into a small bowl and roll the meatballs lightly in the flour until evenly coated. \u003c/li>\n\u003cli> In a large sauté pan with a lid, heat the olive oil over medium heat. \u003cem>Gently\u003c/em> brown meatballs all over, allowing a nice, savory crust to form. Turn the heat to low.\u003c/li>\n\u003cli> To the pan add the carrot and onion. Cook gently just until the vegetables start to brown, then pour in white wine and tomato sauce. Allow to cook, uncovered, for 5 minutes, nudging occasionally with a spatula to keep them from sticking to the bottom of the pan. Gently turn meatballs over, cover the pan, and finish cooking until they are cooked through, about 7 more minutes, again nudging to prevent sticking. If you like, you can remove the meatballs from the pan and continue cooking the sauce, uncovered, until it thickens.\u003c/li>\n\u003cli> Allow meatballs to rest for 5 minutes before serving. Serve meatballs hot, covered with tomato sauce and garnished with parmesan cheese. Also, feel free to serve these bad boys on a sandwich with a little provolone, which is most definitely Italian!\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Italian\u003c/em>\u003c/p>\n\u003c/fieldset>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Paella in Spain: A Conspiracy",
"title": "Paella in Spain: A Conspiracy",
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"content": "\u003cp>If there's one thing you need to \u003ca href=\"http://www.wasabimon.com/archive/paella-recipe-pans-soccarat/\" title=\"How to make paella\">eat in Spain, it's paella\u003c/a>. And that's exactly what I planned to do once I got to Valencia during my recent trip to Europe -- eat all the paella I could get my hands on. After all, paella originated in Valencia; hence the fact that most recipes call for \u003cem>Valencia rice\u003c/em>, a short-grain white rice from the same area. \u003c/p>\n\u003cp>Unfortunately, my trip to Valencia succumbed to the whims of the mercurial travel gods, and I ended up spending an \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/22/mercat-de-la-boqueria-de-barcelona-a-temple-of-gastronomy/\" title=\"Barcelona Market\">entire week in Barcelona instead\u003c/a>. Not one to be dissuaded from my dream meal, I was determined to have my paella anyways, even if it could only be had a few hours north of where it originated. I set about the gorgeous city of Barcelona to find the perfect place to eat, but noticed a problem right away: many different restaurants had these funny signs with ten or so photos of paella, all labeled with a brand name: \u003ca href=\"http://www.paellador.es/\" title=\"\">Paellador\u003c/a>. Others had a difference brand, Paella Maxima. As one who likes my food so fresh that it would almost be breathing, my foodie-tuned spidey sense went off. \u003c/p>\n\u003cp>After a little digging, it turns out that these are pre-fab \u003cem>frozen\u003c/em> paella companies. Restaurants buy the dishes frozen, then heat up the paella to serve to customers, who think they're getting the real thing. Um, no. No. Great big capital NO. Frozen paella? In Spain? Are you kidding me? \u003c/p>\n\u003cp>I polled the staff of a few restaurants and eventually turned up a handful of places that served fresh paella. I ate at three or four of them, and indeed the dishes they served were freshly made with some of the finest seafood the Aegean sea has to offer. I never did try the frozen paella, and you know what? I never will. Yikes.\u003c/p>\n\u003cp>For those of you not currently cooling your heels in Barcelona, I recommend making paella at home. It's a very simple dish to make, and the ingredients are easy to rustle up. If you're in the East Bay or near Mill Valley, I highly recommend making the short trek down to your local \u003ca href=\"http://www.spanishtable.com/\" title=\"Spanish Cooking Store\">Spanish Table\u003c/a> shop, where they not only stock Iberian imported foods, but they can also school you in the magical ways of paella making and recommend a Spanish wine to pair with your meat selection. Can you say staycation?\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Paella Valenciana\u003c/legend>\n\u003cp>\u003cem>By \u003cspan class=\"author\">Stephanie Stiavetti\u003c/span>\u003c/em>\u003c/p>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cbr>\n\u003cem>Valencia-style paella is a simple dish that contains both shellfish and chicken. Bring a little bit of the Iberian coast to your kitchen.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">45 min\u003cspan class=\"value-title\" title=\"PT45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">1 hr\u003cspan class=\"value-title\" title=\"PT1H\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/P1010850.jpg\" alt=\"Paella Valenciana\" title=\"Paella Valenciana\" width=\"500\" height=\"282\" class=\"alignnone size-full wp-image-25523 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/4 tsp saffron threads\u003c/li>\n\u003cli class=\"ingredient\">3 cups chicken stock\u003c/li>\n\u003cli class=\"ingredient\">1 tbsp olive oil\u003c/li>\n\u003cli class=\"ingredient\">2 chicken legs\u003c/li>\n\u003cli class=\"ingredient\">2 chicken wings\u003c/li>\n\u003cli class=\"ingredient\">1 onion, chopped\u003c/li>\n\u003cli class=\"ingredient\">2 cloves garlic, minced\u003c/li>\n\u003cli class=\"ingredient\">4 ripe tomatoes, chopped\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups Valencia rice\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 teaspoons salt\u003c/li>\n\u003cli class=\"ingredient\">1/2 teaspoon freshly ground pepper pepper\u003c/li>\n\u003cli class=\"ingredient\">8 small fresh clams, scrubbed and clean\u003c/li>\n\u003cli class=\"ingredient\">8 small fresh mussels, scrubbed and clean\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Stir saffron into chicken stock; set aside.\u003c/li>\n\u003cli>In large, wide skillet or paella pan, heat oil over medium heat. Add chicken to pan and cook until browned, 7 minutes per side. Remove to a plate.\u003c/li>\n\u003cli>Add onion and garlic to pan and cook for 4 minutes, stirring constantly. Add stock to pan along with tomatoes and bring to boil. Scrape any browned bits from bottom of pan.\u003c/li>\n\u003cli>Stir in rice, salt and pepper. Add chicken again and simmer gently over low heat for 20 minutes, stirring only occasionally.\u003c/li>\n\u003cli>Examine shellfish to make sure they are clean. Throw away any that do not tighten closed when tapped. Nestle clams and mussels into rice until almost covered by rice and broth. Continue cooking over low heat until rice is tender and all shellfish open, about 7 to 10 minutes. Throw away any clams or mussels that do not open. Serve hot.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Spanish\u003c/em>\u003c/p>\n\u003c/fieldset>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If there's one thing you need to \u003ca href=\"http://www.wasabimon.com/archive/paella-recipe-pans-soccarat/\" title=\"How to make paella\">eat in Spain, it's paella\u003c/a>. And that's exactly what I planned to do once I got to Valencia during my recent trip to Europe -- eat all the paella I could get my hands on. After all, paella originated in Valencia; hence the fact that most recipes call for \u003cem>Valencia rice\u003c/em>, a short-grain white rice from the same area. \u003c/p>\n\u003cp>Unfortunately, my trip to Valencia succumbed to the whims of the mercurial travel gods, and I ended up spending an \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/22/mercat-de-la-boqueria-de-barcelona-a-temple-of-gastronomy/\" title=\"Barcelona Market\">entire week in Barcelona instead\u003c/a>. Not one to be dissuaded from my dream meal, I was determined to have my paella anyways, even if it could only be had a few hours north of where it originated. I set about the gorgeous city of Barcelona to find the perfect place to eat, but noticed a problem right away: many different restaurants had these funny signs with ten or so photos of paella, all labeled with a brand name: \u003ca href=\"http://www.paellador.es/\" title=\"\">Paellador\u003c/a>. Others had a difference brand, Paella Maxima. As one who likes my food so fresh that it would almost be breathing, my foodie-tuned spidey sense went off. \u003c/p>\n\u003cp>After a little digging, it turns out that these are pre-fab \u003cem>frozen\u003c/em> paella companies. Restaurants buy the dishes frozen, then heat up the paella to serve to customers, who think they're getting the real thing. Um, no. No. Great big capital NO. Frozen paella? In Spain? Are you kidding me? \u003c/p>\n\u003cp>I polled the staff of a few restaurants and eventually turned up a handful of places that served fresh paella. I ate at three or four of them, and indeed the dishes they served were freshly made with some of the finest seafood the Aegean sea has to offer. I never did try the frozen paella, and you know what? I never will. Yikes.\u003c/p>\n\u003cp>For those of you not currently cooling your heels in Barcelona, I recommend making paella at home. It's a very simple dish to make, and the ingredients are easy to rustle up. If you're in the East Bay or near Mill Valley, I highly recommend making the short trek down to your local \u003ca href=\"http://www.spanishtable.com/\" title=\"Spanish Cooking Store\">Spanish Table\u003c/a> shop, where they not only stock Iberian imported foods, but they can also school you in the magical ways of paella making and recommend a Spanish wine to pair with your meat selection. Can you say staycation?\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Paella Valenciana\u003c/legend>\n\u003cp>\u003cem>By \u003cspan class=\"author\">Stephanie Stiavetti\u003c/span>\u003c/em>\u003c/p>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cbr>\n\u003cem>Valencia-style paella is a simple dish that contains both shellfish and chicken. Bring a little bit of the Iberian coast to your kitchen.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">45 min\u003cspan class=\"value-title\" title=\"PT45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">1 hr\u003cspan class=\"value-title\" title=\"PT1H\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/P1010850.jpg\" alt=\"Paella Valenciana\" title=\"Paella Valenciana\" width=\"500\" height=\"282\" class=\"alignnone size-full wp-image-25523 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/4 tsp saffron threads\u003c/li>\n\u003cli class=\"ingredient\">3 cups chicken stock\u003c/li>\n\u003cli class=\"ingredient\">1 tbsp olive oil\u003c/li>\n\u003cli class=\"ingredient\">2 chicken legs\u003c/li>\n\u003cli class=\"ingredient\">2 chicken wings\u003c/li>\n\u003cli class=\"ingredient\">1 onion, chopped\u003c/li>\n\u003cli class=\"ingredient\">2 cloves garlic, minced\u003c/li>\n\u003cli class=\"ingredient\">4 ripe tomatoes, chopped\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups Valencia rice\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 teaspoons salt\u003c/li>\n\u003cli class=\"ingredient\">1/2 teaspoon freshly ground pepper pepper\u003c/li>\n\u003cli class=\"ingredient\">8 small fresh clams, scrubbed and clean\u003c/li>\n\u003cli class=\"ingredient\">8 small fresh mussels, scrubbed and clean\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Stir saffron into chicken stock; set aside.\u003c/li>\n\u003cli>In large, wide skillet or paella pan, heat oil over medium heat. Add chicken to pan and cook until browned, 7 minutes per side. Remove to a plate.\u003c/li>\n\u003cli>Add onion and garlic to pan and cook for 4 minutes, stirring constantly. Add stock to pan along with tomatoes and bring to boil. Scrape any browned bits from bottom of pan.\u003c/li>\n\u003cli>Stir in rice, salt and pepper. Add chicken again and simmer gently over low heat for 20 minutes, stirring only occasionally.\u003c/li>\n\u003cli>Examine shellfish to make sure they are clean. Throw away any that do not tighten closed when tapped. Nestle clams and mussels into rice until almost covered by rice and broth. Continue cooking over low heat until rice is tender and all shellfish open, about 7 to 10 minutes. Throw away any clams or mussels that do not open. Serve hot.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Spanish\u003c/em>\u003c/p>\n\u003c/fieldset>\n\u003cp>\u003c/p>\u003c/div>",
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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": "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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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"politicalbreakdown": {
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"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": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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},
"rightnowish": {
"id": "rightnowish",
"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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"order": 16
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},
"science-friday": {
"id": "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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